
Book. 



LJ 



CopyiigM __ 

CDKRIGHT DEPOSiE 



■ 



LIST OF 
UNITED STATES, BRITISH AND GERMAN PATENTS 

COVERING THE MANUFACTURE 
OF 

NON-ALCOHOLIC BEERS AND SIMILAR 
MALT BEVERAGES 
INCLUDING MALT EXTRACTS 



MOCK & BLUM 



% 



LIST OF 
UNITED STATES, BRITISH AND GERMAN PATENTS 

COVERING THE MANUFACTURE 
OF 

NON-ALCOHOLIC BEERS AND SIMILAR 
MALT BEVERAGES 
INCLUDING MALT EXTRACTS 









Compiled by 

MOCK & BLUM, 

Patent Lawyers, 

220 Broadway, 

Ni-:w York, N. Y. 



Copyright 1918 by Mock & Blum. 



<<? 



*■ 



©CI.A49.2696 

MAR 26 1918 




PREFACE. 



In this list of U. S., British and German pat- 
ents an attempt has been made to gather in one 
printed compilation a complete list of all patents 
for these countries bearing on the subject of 
non-alcoholic beers, dealcoholized beers, beers 
having a very small percentage of alcohol and 
malt extracts. Included in the list are also a 
few patents for beer substitutes in which malt 
is not used. 

The U. S. patents and the British patents have 
been set forth in brief abridgments giving the 
substance of each patent. 

On account of the importance of the German 
patents mentioned and their relative inaccessi- 
bility, complete reproductions of all the techni- 
cal subject-matter of the German patents are 
printed in this compilation, with cuts whenever 
necessary. 

It will be observed that many German patents 
have never been taken out in the United States 
and hence the processes mentioned therein can 
be freely used in this country. The same obser- 
vation applies to the British patents not taken 
out here and also to U. S. patents granted prior 
to the year 1901 as the duration of a U. S. pat- 
ent is seventeen years. 

The list of patents is intended to be complete 
for the United States up to Jan. 1st, 1918, for 



Great Britain to Jan. 1st, 1917, and for Germany 
to Jan. 1st, 1915. Later British and German 
patents are not available at the present time in 
this country. 

It will be appreciated if any errors or omis- 
sions in this list will be pointed out as every 
attempt has been ma v de to make same accurate 
and complete. 

We have endeavored to include everything of 
interest to the brewer and have especially di- 
rected our efforts to his behalf, and hence have not 
included in tins list such malt preparations as 
cereal coffees or malted candies, which are not 
beer substitutes. 

New York, March 18th, 1918. 

MOCK & BLUM 
Hugo Mock 
Asher, Blum 



INDEX PAGE. 
BRITISH PATENTS -..Pages 1 to 22 

GERMAN PATENTS _ Pages 23 to 101 

UNITED STATES PATENTS -..Pages 102 to 141 



BRITISH PATENTS 



3,081 of 1868, Steel, 



This shows a centrifugal apparatus for obtain- 
ing extracts from roasted malt. 



86 of 1868, Newman. 

For making a hop extract for use in producing 
non-intoxicating beverages, the extract is made 
first at about 100° F. for an hour, and is then ex- 
pressed. It is heated to about 150° F. for an 
hour, and then boiled with bruised cloves for 
two hours, fined with isinglass, and drawn off. 



1,862 of 1870, Newman. 

An unfermented and non-intoxicating beverage 
is made from malt and hops. The malt is ex- 
tracted in four mashes, the first at about 160° 
F-, the second at about 110° F., and the third 
and fourth at about 175° F. to 180° F. The 
hops are stirred in water, which is gently heated 
to 170° F., isinglass and cloves are then added, 
and the whole is strained at 170° F. The malt 
extract is boiled and skimmed for about two 



hours, cooled to 70° F., and then mixed with the 
hop extract, and the whole put into a copper 
and heated to about 180° F. The liquor is then 
placed in casks which are bunged for twelve 
hours. After two days the liquor is bottled. 



289 of 1874, Lockwood. 

Beer, ale, porter, etc., are evaporated in a 
vacuum pan at a low temperature until most of 
the water and alcohol are driven off. 



1,916 of 1877, Larmuth. 

Barley or other wort containing carbonate of 
soda, saccharine matter, and gum is mixed with 
fruit syrups to which tartaric or other acid has 
been added. This produces a palatable and nour- 
ishing beverage with an effervescing creamy 
head. Barley wort is made by treating bruised 
barley with hot water and after standing, the 
liquid is filtered and carbonate of soda added 
to it. 



1,917 of 1877, Larmuth. 

Non-alcoholic ales, stout, etc., are prepared 
from grain, hops, etc. A bag of tapioca or other 
glutinous material, which has been previously 
softened in cold water, is allowed to soak in hot 
water for a quarter of an hour. A further soak- 
ing of an hour takes place with the addition of 



barley, oats, wheat, or equivalent substances. 
After straining and stirring with the white of 
an egg } the liquid is heated, and after the hops 
are mixed in it, it is heated to boiling and then 
gently simmered. After stirring and heating, it 
is strained for stout and porter. Roast barley 
and Dantzic spruce are added after the sugar. 
The wort may be fined by the addition of mag- 
nesia with subsequent filtering. 



1,506 of 1879, Fordred. 

A malt extract is made by mashing coarsely 
ground malt with twice its volume of warm water 
for about three hours at a temperature not ex- 
ceeding 152° P. The infusion is strained through 
fine flannel and evaporated to the consistency of 
treacle in a vacuum pan at a temperature not 
exceeding 145° F. This may be used in foods, 
drinks, and sweetmeats. 



1,881 of 1880, Dingdale. 

Malt is crushed and the impurities are sep- 
arated. The crushed malt is mashed and the wort 
led into a heated vessel where a cradle contain- 
ing hops is inserted and the liquid may be cooled. 
The liquor is then corked in hot bottles. 



4,402 of 1880, Morfit. 

To consolidate malt extract without condensa- 
tion, Irish moss and gelatine, or either of them 



are dissolved in water, sweetened if desired. 
The liquor is heated to fluidity and left to cool 
to about 118° F., at which time the aqueous ex- 
tract of malt is stirred in. The whole is poured 
into cooling pans to produce sheets or other 
forms, which, when stiff, are dried in a heated 
room. 



1,909 of 1882, Dence. 

To make a malt extract, ground malt is well 
boiled, strained, and rapidly evaporated so as 
to be free from all sediment and insoluble matter. 



3,135 of 1882, Hoff. 

Concentrated extract of malt is passed through 
a carbon filter to separate all fermenting germs 
and clarify and purify it, and is then placed in 
and kept stirred in an enamelled or glazed ves- 
sel heated to 100° C. Calves' foot jelly, isin- 
glass, agar agar, gelatine, etc., dissolved in the 
smallest quantity of water or other solvent, and 
if desired mixed with flavoring oils, is very 
gradually added to the extract. The mass is 
poured into suitable vessels, which are carefully 
closed when the jelly is cool. 



5,506 of 1883, Weigel 

A non-alcoholic fruit wine is made. Fruit 
juice is fermented, cleared, and the alcohol is 



distilled off in a vacuum or at a low tempera- 
ture. The ethers which volatilize first, are col- 
lected apart from the alcohol. The liquid is run 
off, cooled, filtered through an air-tight appar- 
atus into a reservoir embedded in ice, and the 
ethers are added to it with some grape juice. 
Air is excluded from the commencement of the 
distillation. 



6,707 of 1884, Perrins. 

A non-intoxicating beverage resembling beer 
in taste and appearance is manufactured. Malt 
mixed with sugar is mashed as in ordinary 
brewing, and the resulting wort is boiled with 
hops, then cooled and salicylic acid is added to 
avoid fermentation. The beverage, to which 
some ginger may be added, is aerated and then 
bottled. 



8,132 of 1884, Weigel. 

The juice of grapes or other fruits is fer- 
mented and the spirit distilled off in a vacuum 
pan, the ethers which come over first being col- 
lected separately. The liquor remaining in the 
pan is then cooled and filtered, the air being ex- 
cluded during these operations, and especially 
prepared unfermented fruit juices and the be- 
fore mentioned ethers are finally added thereto. 
The liquor thus prepared may be aerated. 



58 of 1885, Maubre. 

The object is to make beers of body and great 
nourishing qualities with a small percentage of 
alcohol. The malt is ground into farina and 
the husk and bran removed. A mixture of farina 
and water is introduced into a closed vessel and 
heated to 175° F, The temperature is maintained 
till the requisite proportion of alcoholizable sac- 
charine is produced. The temperature is then 
raised to from 250° to 300° F. The residuum is 
removed by filtering or otherwise from the wort; 
hops are added, and the mixture again subjected to 
a temperature of 300° to sterilize the nitrogenous 
substances. 



16 of 1886, Eckel 

Relates to the production of non-alcoholic and 
unfermented wines, drinks, etc. The juice of 
grapes or other fruit is treated with sulphurous 
acid or monosulphite or bisulphite of calcium or 
with carbonic acid, in order to neutralize or kill 
fermentive germs. After some months the ex- 
cess of acid is neutralized by the addition of 
powdered marble, and the liquid is heated to 
about 200° F., and when cool is saturated with 
carbonic acid and bottled. 



1,234 of 1888, Martin. 

Fermented malt liquors, such as ale, porter, 
beer, are heated so as to drive off the alcohol 
therefrom and to reduce them to about half their 



6 



original bulk, and are then mixed with any 
suitable flavorings, decoctions, or infusions, aer- 
ated, and bottled. 

3,363 of 1888, Hatschek. 

A malt extract is made by steeping malt comb- 
ings alone or mixed with bran of grain as wheat, 
rye, barley in water at 125° F. to which l 1 /^ per 
cent of hydrochloric, sulphuric or other mineral 
acid has been added, together with 1/10 to 1/20 
per cent of sulphuric acid, or an equivalent of 
salicylic acid. After standing, the extract is 
drawn off and evaporated to a syrup or to dry- 
ness, the acid being first neutralized. 

10,267 of 1888, Hicking. 

This relates to the manufacture of non-intoxi- 
cating beverages resembling stout and porter. 
Eoasted and unroasted hops, barley, wheat, and 
oats are crushed and boiled together in water. 
The liquor is strained, Spanish liquorice and 
clarified sugar are added, and the whole is then 
cooled, mixed with a little yeast, aerated, and 
filled into bottles, casks, and the like, either be- 
fore or after fermentation. 

12,184 of 1888, Howcroft. 

This consists in making a non-alcoholic bev- 
erage of a decoction of the following ingredients 
in water: Hops, dandelions, nettles, lemon, gin- 
ger, sugar, and a spoonful of yeast. 



21,006 oj L890, Sonstadt 

Malt and hops are digested with water in an 
atmosphere of carbon dioxide, and the portion <>!' 
strain which comes over charged with aroma is 
collected in a condenser, and in Nutter and as- 
The extracl is then concentrated in an 
atmosphere oi carbon dioxide and is mixed with 
tin- aroma collected in the condenser, and tin 
bestofi is also heated in water to furnish its quota 
of aroma. The extract is then bottled and heated 
sterilization. If a Bolid extracl is required, 
the Liquid concentration is mixed with sugar and 
the butter above menl ionecL 



1,291 "/ L891, Robi rison. 

Sugar or liquid glucose (56 parts) is boiled, 
and there is added thereto mall extracl 
parts) and gelatine (28 parts). After this any 
suitable flavoring materials are added, and tin* 
mixture is poured ou1 into moulds and allowed 
to cooL When the preparation is required for 
use, n is only necessary to add water, or it may 
be eaten as a Bweetmeat. 



7,643 o) L892, Hobson. 

This relates to non-alcohotic ale or beer. A 
Btrong mash is made from msft, alone or mixed 
with unmalted grain, and the wort thus obtained 
is heated to a temperature sufficienl to ai 

the diastasir artnni of the malt without. how 

ever, boiling the wort, which is then strained 



8 



through spent hops. The wort is then mixed 
with the infusion previously prepared from the 
hops, and concentrated at a comparatively low 
temperature, after which it is cooled, filtered, 
diluted with water to any required degree, and 
then aerated. 



12,391 of 1893, Oldham. 

This relates to a mixture for making non-al- 
coholic beer and stout. In the case of beer the 
mixture contains hops, bran, crushed oats, sugar, 
raisins, salt, and yeast. In case of stout, liquorice 
is added to the above ingredients. 



14,120 of 1893, Johnson. 

This relates to grain preparations for making 
alcoholic and non-alcoholic beverages. Maize or 
other grain is mashed in an ordinary mash tub 
with pure water and malt, and the wort so pro- 
duced is filtered, heated under pressure in a 
special copper from 250° F. to 320° F. and is 
then concentrated. 



21,332 of 1893, Heron. 

Compounds for the production of ginger beer, 
herb or botanic beers, and other fermented bev- 
erages are made by mixing all or some of the 
ingredients necessary for the production of the 
beverage with glucose and pressed yeast. The 



rage is then m;i<l»' In adding oold or hoi 
water to the compound and then fermenting, 
filtering and bottling the beverage produced. 

12,174 i * 1894, Peptim . 

A peptonized extraci of malted and other <•• r 
eah is prepared bj extracting the Bohible matter 
of the cereal with water a1 140 P., adding pnre 
animal or ble pepsin, together with hy- 

drochloric acid, and keeping al l W I-'., foi 
hours. The superfluous water is then driven off 



in vacuo 



15,004 ol L896, B 



A cake or tablel for making a beverage in 
imitation of Btoul consists of a mixture of hops, 
roasted malt, caramel, and ground ginger com 
ssed in a mold To make the beverage, the 
cake is boiled in water, Bugar with or without 
saccharine is added, and the mixture is fer- 
mented with yeasl for one day. To make a bev- 
erage resembling ale, the caramel is omitted, and 
brown or amber mall is ased. 



30,208 o) L897, Lapp. 

The wort, prepared in the usual manner, is, 
after it has been boiled, cooled, and clarified, 
mixed with diastase, bo that a maximum quan- 
tity of dextrin, and a maximum quantity <>f mai- 
ls formed. The worl is again boiled, and 
thru roused or atomized firstly in air and sub 



10 



sequently in carbon dioxide, suddenly cooled to 
the fireezing point, filtered and aerated with car- 
bon dioxide. 

19,859 of 1898, Thompson, 

To brew a beer containing less than 2% al- 
cohol, the mashing is effected as usual, but at 
170° to 175° C. The brewing is conducted as 
usual, but yeast of the Frohberg type is used 
for fermentation and during fermentation air 
is pumped into the liquid. The fermentation is 
carried as far as possible and the liquid is then 
boiled until the alcohol and carbonic acid have 
been driven off. To this liquid when cooled, is 
added 15% of partly-fermented wort of low 
gravity so as to restore the taste, appearance 
and effervescence of lager beer. 

18,254 of 1899, Webster. 

Non-intoxicating beverages resembling ale and 
stout are made from a mixture of orris root, cor- 
iander seeds, root ginger, juice of liquorice root, 
salt, caramel, hops and, Demerara sugar. Pim- 
ento is added when a beverage resembling stout 
is made. The mixture is fermented with yeast 
for three days, and is then fined and run into 
barrels. 

No. 25,149 of 1898, Brodrick. 

This refers to No. 15,004 of 1896. Instead of 
adding sugar to the liquor as provided for in 

11 



this fanner patent, tin- compound for making the 
non-intoxicating drink constats of hops, roasted 
malts or malt flour, non-fermentable Bweeten- 
ing agent or saccharin, fermentable sugar and 

caramel. The caramel ma\ I mitted These 

ingredients are pressed into a cake, which may 
!»■• boiled with water, and fermented with y< 
far tw enty fonr hours. 



48 of 1900, Hobson. 

'Phis relates to '1"' production of a cone 
trated hopped wort, bo that beer, either alcoholic 
or nonalcoholic may be made by the addition of 
water and yeast, or of water alone. Hops are 
first mechanically treated bo as to remove abonl 
half the quantity ol tupulin or Sour they 
tain, and an extract is made i>\ heating in plain 
water. Prom this extract tannic acid is removed 
by the addition of malt or other Bubstance con 
taining albumen, and the extract is then run into 
the mash tub, and Bervee as the liquid for mash- 
ing the malt and grain. The wort thus obtained 
trained and concentrated in vacuo, and the 
Lupulin before mentioned, is added and stirred 
into it just before the final concentration is at- 
tained. 



2,127 of 1900, Veotman a Co. ond Woolf. 

A beer or- Btout is manufactured m a concen- 
trated form which may be converted into a bev- 
erage by adding water. The beer or Btout is 

brewed in the ordinary manner, save that the 



12 



washing is conducted at a somewhat higher tem- 
perature than usual and the fermentation at a 
somewhat lower temperature. The alcohol is 
then distilled off, and the liquid is concentrated 
in vacuo. 



20,819 of 1900, Hobson, 

The beer, alcoholic or non-alcoholic, is made 
without the wort coming into contact with the 
hops themselves. An extract of hops is separ- 
ately prepared, tannin is precipated from it, and 
the extract is then used as liquor in the mash tub. 
Preferably before the extract is made some of 
the lupulin is removed from the hops and is 
added to the wort after the latter has been 
boiled. 



1,008 of 1901, Pitoy. 

This relates to a ferment for producing non- 
alcoholic fermented beverages. It is a special 
member of the leuconostic bacteria, and occurs in 
dried eucalyptus leaves. It is used to ferment 
sugar solutions, juices of grapes and other fruits, 
and wort prepared from fresh or germinated 
grains of barley, oats, rice, and the like. 



12,697 of 1901, Bloxam (Gebruder Sulzer) . 

Non-alcoholic beer is obtained by heating fer- 
mented beer to a temperature of from 40° C. to 
60° C. in a vacum pan until fV, ° alcohol has been 

13 



expelled The vacuum pan baa a double bottom 
to which steam ia Bapplied The beer is run is 
until it < the bottom in a comparatively thin 

laver and ia circulated bj a pomp winch with- 
draws it and petunia it again over a corrugated 
perforated metal sheet The beer ia then aerated. 



11,734 <>i i '.mil'. Koenitzer. 

To brew a beer containing leaa than one per 
cent of alcohol, a substance Bold in Magdeburg and 
Brunswick as "Eiszncker" ia added to the worl 
in the boiling pan, and the hops are no1 added 
until the period Of tin- boiling of the won ig 
Dearly ;it an cud. The wort is not lcfi in tin- fer- 
menting \;it for more than four days. 



26,588 of L902, Bouli {Wahl d Henius). 

Non-intoxicating beer is made by mashing at 
a high temperature, n- for example 58 l.\. omit- 
ting the usual boiling, and fermenting for ■ i w 
iod do longer than forty-eight hours, after which 
the beer is boiled to remove the alcohol, hops be- 
ing a<M«-<l to it at this Btage. The beer may lie 
subsequently aerated, and a certain amount of 
secondary fermentation may !>.• Bet ap, 



n>.ii!>:; 0/ L903, Johnson d Hare. 

Liquida are fermented by means of a ferment 
obtained by immersing eucalyptus leaves in a 
saccharine solution. This fermenl can sustain 



n 



temperatures as high as 170° F. without destruc- 
tion. For non-alcoholic beers, worts containing 
high percentages of non-reducing carbohydrates 
are fermented, boiled, cooled, filtered, and aerat- 
ed, or are concentrated to produce concentrated 
beers. 

11,223 of 1903, Lapp. 

Non-alcoholic beer is produced by allowing bot- 
tom-fermented thick yeast to act in a closed vat 
at a temperature of 0° C, upon wort which has 
been previously cooled or aerated in such a man- 
ner as to supply it with a certain amount of oxy- 
gen. The fermentation is stopped when the nitro- 
genous bodies present have been taken up, and 
before alcohol is produced. The liquid is then 
filtered, supplied with carbon dioxide, and again 
filtered through asbestos. 

17,651 of 1904, Linzel and Bischoff. 

In dealcoholizing beer and other fermented 
liquids by distillation in a vacuum, a mixture of 
steam and air or other gas is led through the li- 
quid. The mixture is regulated so that sufficient 
steam condenses to keep the volume of the liquid 
constant, while the alcohol passes off with the 
remainder of the steam and the air. 

20,480 A of 1904, Williamson. 

A small quantity of caffeine or theine or of 
salts thereof is added in meat or malt extracts 
or preparations, aerated or other beverages. 

15 



15,079 <>i L905, Brodrick. 

This relates to compounds for making fcr- 
mented non-intoxicating drinks Bach des- 

cribed in No. 25,1 19 of 1 B98 and eonsi 
malt, hops, fermentable sugar and non ferment- 
able Rweetening agent or sacch with or 
without caramel, in order thai the compounds 
may be used without boiling and by merelj .- 1 « 1 < I 

boiling water, the malt is Boaked in hot v. 
for some time, and the water is evaporated until 
tlir malt is dry, and the hops are boiled with a 
little water and the wain- e\ d until the 

ho] - are dry. 



16,478 oj L905, Scholvien. 

A non-alcoholic beverage having a beer-like 
aroma is obtained 1>> fermenting sterile, hopped 
or unhopped wort with a pure culture of a fungus 
of the genus citromyces, in the absence of air. 
The product may 1><- impregnated with carbon 
dioxide, filtered, and sterilized. The fungus may 
be obtained from the green spores which occur 
on lemons, or from solutions of citric acid. 



21,916 oj L906, Linzel 
This shows an apparatus for dealcoholizing 

BpiritUOUS liquors, wines fruit jinies. etc The 

liquid to i>c treated is caused to travel through 

a loii!_ r rig*Eag path in ;i vessel which is heated so 

as t<> vaporize the alcohol. The alcohol vapors 

L6 



are led out, while the vaporized liquid is led 
again into the body of the liquid to be recon- 
densed. 



24,082 of 1906, Lined and Bischoff. 

This relates to dealcoholizing fermented li- 
quids as described in No. 17,651 of 1904. Instead 
of injecting air directly into the vacuum appar- 
atus, the air is passed into the generator and 
is heated and carried along by the steam. In the 
case of a steam generator continuously supplied 
with water, the air dissolved in the water may be 
sufficient. 



7,732 of 1908, Jung & Jung. 

This shows an apparatus for dealcoholizing 
beverages. The liquor is heated in a still, the 
vapors generated are passed through a condenser 
which only condenses the alcohol, and the vapors 
then pass into a vessel containing a mixture of 
the dealcoholized liquor and sugar liquor which 
absorbs the aromatic bodies. The resulting so- 
lution is added to the liquor in the still, and the 
product is filtered, carbonated, bottled and pas- 
teurized. The distillation is effected under re- 
duced pressure. 



7,989 of 1909, Falkner. 

This relates to malt extracts. Green malt, 
particularly that prepared from skinless or de- 

17 



corticated grain, is ground and the pulp is b 
»<i with dilate sulphurous acid al b temperature 
ficienl t.» coagulate albumenoids, 125 l". 
The acid is neutralized <t removed bj evapora- 
tion. The mixture ie heated to 155 !'. to bring 
about Baccharification, and is then i»>i!.-.| 
filtered. It ma} be dried in vacuo. The dry 
malt contains the torrefaction products fon 
during the kiln drying of malt 



18,218 i • L909, Kuhn. 

In fermenting Liquids as I r, ginger-beer, etc, 

the fermentation is carried out under pressure 
bo thai the carbon dioxide is combined with the 
liquor, and fermentation is arrested by steri 
tion of the Liquid by heal while the Liquid is still 
under pressure. No secondary fermentation is 
led. 



No. 18,219 <</ 1909, 771 of 1910 and 772 oj L910, 

A jIi a. 

A quantity of mall is separately mashed for 
the production of a Bolution of fermentable mat- 
ter or Bugar. The resl of the mall is mashed bo 
to produce unfermentable dextrin. The two 
worts are mixed, boiled with hops, and ferment- 
ed in a closed vessel under pressure, and the 
beer is racked or bottled under pressure and 
pasteurized. The first wort is obtained bj mash- 
-.1 1 15 L53 I'., and the Becond by mash- 

18 



ing at 175 — 185° F. In a modification, the sec- 
ond portion of the malt in the form of flour is 
boiled with the first wort, the liquid is cooled to 
about 176° F., and a malt extract, previously 
heated to 176° F., is added to transform the 
starch into dextrin. 



No. 25,341 of 1909, Edme & Lovell. E. J. 

Malt and wheat germs are extracted together, 
and the product evaporated in vacuo at a temper- 
ature which preserves the enzymes in active 
condition. The extract is added to flour for 
making bread or to other food substances. 



No. 29,534 of 1909, Parhhurst 8. W. and West, 

B. P. 

The fermentation of wort for the production of 
non-alcoholic beer is arrested by rapidly cooling 
to 32° F. or rapidly heating to 145°, whereby the 
yeast is caused to settle in the liquid and carry 
down suspended impurities. The liquid is kept at 
the high or low temperature for a week and then 
filtered. 



22,093 of 1909, Le Petit. 

In preparing temperance beer, malt is boiled 
with water to produce a solution of dextrin and 
soluble starch, the albumenoids are precipitated 
by means of tannin, a sugar solution in the form 
of a wort corresponding to the type of beer to be 

19 



prepared Is added and the mixture is boiled with 
hops, cooled and treated inth diastase, a boIq 
(ion of dextrinase obtained by boiling b Btron 
luti.Hi of diastase under reduced pressure ;it abort 

86 ( \ ni;iv !•<• owed. 



1,800 0/ 1010, Nan 

In fermenting t ( > produce beer baving only a 
small percentage of alcohol, the fermentation ifl 
arrested by submitting tin- liquid t<> a nigh vaon 
uni which separates the free oxygen from the 
liquid. Tin' liquid may be boiled while in vacuo 
separate pari of the alcohol. To prevenl 
of ii"|» aroma, etc, the worl is fermented 
with a pure culture of yeast before being bopped, 
and a separately prepared extraol of hops is 
added to the dealcoholized liquid. 



23,003 of L913, Rector. 

Non-alcoholic or practically non-alcoholic beers 
ar^ prepared by acidulating the wort or mash by 
means of lactic acid or other acid forming bac- 
teria, "i- acid such a- laclic. citric ami tartaric 

acids, or other chemicals, adding hops or their 
equivalent, pasteurizing, fermenting to a slight 
extenl if desired, again pasteurizing, chilling and 
finally bottling. The beer ma\ also be further 
pasteurized after bottling. Acids, etc.. having a 
beneficial effeel upon the bacteria maj !"• added 

to the wort. 



LM) 



29,314 of 1913, Kroupa. 

A mixture of beer and beer wort is heated to 
expel the alcohol and the residue is impregnated 
with carbon dioxide. 



5,025 of 1914, Cantor. 

The bitter taste and the burnt smell and taste 
are removed from malt extracts and worts, 
particularly those prepared from carmelizied 
malt, by passing steam through the liquids. 



6,552 of 1915, Taylor. 

Lactose is added to non-intoxicating fermented 
beverages during the making or bottling. 



No. 12,441 of 1915, Kuhn. 

In making a temperance stout, wort of a com- 
position to yield the required small proportion of 
alcohol is fermented in a closed vessel under pres- 
sure of the carbon dioxide evolved, so as to ob- 
tain a pressure of about one atmosphere. British 
patents Kos. 4,622 of 1908, 18,216 of 1909, 18,218 
of 1909, 18,219 of 1909 and 11,124 of 1913 are re- 
ferred to. 

No. 101,406 (1916), Mashing Starchy 
Materials, Wahl. 

Wheat bran, or a similar ungenninated veg- 
etable product containing translocation diastase, 

91 






BUCh gfl the oflfal <it |umiI barlry, the cortei of 

maise, etc, is used i<» produce the Inversion of 
starch in nn flnhiyig processes for producing brewery 
\\<iii-. etc The bran, etc may be fkrol mixed frith 
water and maintained a1 15 56 C, in order thai 
flu- lactic acid bacteria contained in the bran, etc, 
can develop bo produce lactic acid. Gelatinised 
starch, boiled corn etc, or "Masam" is then a<l<l<-<i. 
Dextrin, corn-syrup, glucose, or other sugar may 
be :i<l<lr<i in plare of starch. The mash may i><- 
inoculated with lactic-acid bacteria or with other 
acid-forming microbes, or boIuI \<u\< containing 
lactic acid. Besides lager and other beers, aon- 
alcoholic beverages may be thus prepared. 



Ho. mi'. I7(» (1916), Beer, Floto. 

In preparing beer of low alcoholic strength, a 
strong wdii boiled with twice the usual quantity 
of hops is mixed, after fermentation and while In 
the storage tanks, with a quantity of weas on- 
bopped wort The mixture undergoes a slon set 
ondary fermentation at a low temperatui 



...i 



GERMAN PATENTS. 

No. 88,319, Published Sept. Wth, 1896. 

A Process for the Manufacture of a Malt 
Extract for Coloring and Rendering Aro- 
matic Beer and Worts. 

The following discovery relates to a process 
for the manufacture of an aromatic coloring 
extract for drinks. 

The extract is a clear thick-flowing, stable and 
slightly sweet substance which has a pleasant 
aroma and is free from all bitter and burnt taste 
or odor and has a deep brown color. Generally 
speaking, this preparation may be denned as a 
caramelized malt extract, but it must be distin- 
guished from all malt extracts which are pro- 
duced by simply concentrating malt worts and 
from those which are made from ordinary cane 
sugar caramel or with the addition of ordinary 
cane sugar caramel (caramelized saccharose — that 
is cane or beet sugar). It must also be distin- 
guished from every extract which contains burnt 
substances or has a burnt taste. This is pre- 
cisely the advantage of the extract made accord- 
ing to the following process, — that none of its 
constituents are burnt. 



23 



Thia preparation is Farther distinguished from 

others in flint it does not lei incut in its normal 

condition and is not 'I mposed by Fermenting 

organisms and on the contrary has unlimited 
bility without the addition of any artificial pre 
serving means. It neither becomes mouldy, nor 

- odor change although it be< tea Per 

mentable when Buitabl} diluted with wal 

A mash tub, :t Bcale, grinding rollers for 
grinding the malt or similar grain, of the Bame 
kind as those nsuall) used in brewing beer, are 
employed. 

The malt is suitably ground and weighed out, 
and mashed in the iui>. so that it is saccharified 
in the known manner and extracted. The wort 
which is bo obtained, as in the preparation of 
beer, is pumped into a dosed vessel. It is then 
pumped into a vacuum evaporating apparatus 
and on the way througli the evaporating appa 
ratus, it is subjected to b suiflciently high tem- 
perature so that it is brought to the consistency 
of ;i thick syrup. 

The thickened syrup is pumped <>nt of the evap 
orater into a closed vessel which is provided with 
a steam e<>il or other suitable apparatus in order 
to beat the contents of the vessel under pres- 
sure. This temperature may be from 115 to 120 
degrees C. and the pressure may be from i.»; to 
:! atmospheres under which conditions the treat- 
ment should last from one to two hours. Both 
pressure as well as temperature can be varied 
between fairly wide limits, but it is desirable t<» 

24 



maintain a pressure in the caramelizing appa- 
ratus that is provided with a steam coil, which 
is higher than the pressure which corresponds to 
the temperature employed, and the temperature 
should never rise so high that components of the 
extract should be decomposed into substances 
having a burnt smell. The lower the tempera- 
ture is maintained between the mentioned limits, 
the more can the pressure be increased in the 
closed caramelizing apparatus. This pressure 
in the caramelizing apparatus can be increased 
by means of a pump. 

A special and very essential principle of the 
process is the use of pressure in the heated 
caramelizing vessel, as this pressure gen- 
ders it possible to secure the desired chemical 
changes and reactions at a considerably lower 
temperature, so that it is possible to prevent the 
production of burnt components in the extract 
while the extract assumes a deep brown color at 
the same time. 

Up to the present time the so called caramel 
has been commonly used for coloring drinks. 
This was produced by continued heating of cane 
sugar (saccharose) to a temperature of 180 to 
200 degrees C 

Aside from this it has been proposed to color 
porter by an addition of extract and also render 
it aromatic, the extract having been made from 
concentrated malt wort by partial roasting in an 
iron pan. 

Both of these methods of treatment, however, 
have been practiced at atmospheric pressure in 
open vessels and the result necessarily was a bitter 

25 



burnt taste in the product produced, because a high 
temperature is necessary for the caramelization 
of cane sugar or an extract containing sugar, 
which can be naturally secured from other kinds 
of sugar as for instance maltrose, etc., which is 
the case in malt extract. Such a high tempera- 
ture, 180 to 200 degrees C, has the unavoidable 
result that the product receives an undesirable, 
bitter, burnt taste. If, however, in such a case 
a low temperature without pressure is employed, 
then a very slight caramelization just barely 
takes place and no deeply colored product is pro- 
duced which is suitable for the purpose men- 
tioned. 

All these undesirable qualities and defects are 
avoided by treatment under pressure, which en- 
ables the desired change to take place at a low 
temperature so that burnt products can not be 
created and an exceptionally deep color is still 
produced. 

If necessary or desired, proteids can be sepa- 
rated from the caramelized extract by settling in 
the caramelizing vessel or by separate filtering 
apparatus. 

No. 88340, Published September 5, 1896. 

Process for Producing a Non- Alcoholic Beer. 
Nageli. 

The beer is dalcoholized so as to retain the 
aromatic components, which are less volatile than 
alcohol. The distillation takes place with a re- 
flux cooling tube, which is either so long, or is 

26 



so cooled, that all components of the beer whteh 
are less volatile than alcohol, run back into the 
beer. The dealeoholized beer is then impregnated 
with carbon, dioxide. 

No. 111,744, Published November 1, 1900. 

Muller. 

A Process for the Manufacture of a Dealco- 
holized Drink Containing Carbon Dioxide, 
From Beer or Other Fermented 
Liquids. 

In German patent No. 88,340 a process for the 
manufacture of a de-alcoholized beer is disclosed 
in which a fermented beer is de-alcoholized by 
heating in a distilling apparatus provided with a 
reflux cooler under ordinary atmospheric pres- 
sure. 

In such a process a temperature of at least 94 
degrees C. is necessary in order to distill the 
alcohol. 

As tests have shown, beer which contains about 
3.5 per cent, of alcohol by volume, develops little 
bubbles at 94 to 95 degrees C. by careful heating 
over a free flame, and the alcohol escapes at a 
temperature of about 97 degrees C. In boiling 
in the reflux cooler, a constantly varying heating 
and cooling of the volatile substances contained 
in the liquid treated takes place, and they are 
subjected to rapidly succeeding variations of tem- 
perature. 

Experience, however, shows that ethereal oils 
and similar substances when they are subjected 

27 



in the presence of air to repeated changes of tem- 
perature suffer chemical changes in a short time 
whereby the good taste and aroma of the drink 
suffers. The use of these high temperatures of 
at least 90 to 100 degrees C. favors further chem- 
ical changes, as a separation of proteids takes 
place when the beer is heated to only 70° C, 
whereby the content of the drink in dissolved 
proteids is considerably lessened. 

It has now been discovered that a much super- 
ior product not suffering from these disadvantages 
can be secured, when the alcohol is distilled off 
at a lowered temperature instead of at the usual 
pressure and care is taken that the liquid to be 
de-alcoholized is protected from any contact with 
the air during the entire period of the treatment. 
The change of the ethereal oils, as well as a sep- 
aration of the previously dissolved substances and 
hence the clouding of the liquid, is avoided and 
every unintended change in the liquid is ex- 
cluded. From these facts, the process which is 
the subject matter of this discovery differs essen- 
tially from that made known in German patent 
No. 88,340 through the following points: 

1. Instead of the usual atmospheric pressure, 
a lessened pressure is used in distilling off the 
alcohol, by means of which the temperatures c 
boiling of the components contained in the liquid 
are lowered to the lower temperatures corre- 
sponding to the lower pressure. 

The temperature and the lowered pressure are 
so chosen that of the volatile components in the 
liquid, aside from the carbon dioxide and small 
quantities of water, only the alcohol is distilled 

28 



off as it is the most easily volatilized component, 
whereby the use of a reflux cooler is rendered 
unnecessary. 

2. Carbon dioxide is used to drive off and keep 
out the air from all the apparatus used in the 
process. 

The carbon dioxide simultaneously serves to 
agitate the liquid to be dealcoholized in place of 
a mechanical agitating means, whose use does 
not appear suitable because of the foam which 
is produced thereby. 

The fermented beer is first treated in a vacuum 
kettle at a pressure of about 55 mms. Before the 
beer is led into this vacuum kettle, carbon dioxide 
is led into the apparatus and replaces all the air 
therein. After the liquid to be de-alcoholized 
has been led into the vacuum kettle, it is heated 
to about 40 degrees C, by means of a water bath, 
and a vacuum pump is slowly placed into opera- 
tion in order to prevent a foaming over of the 
fluid upon the escape of the carbonic acid gas 
contained therein as much as possible. The 
vacuum is increased until 55 m.m. is reached. 
From time to time a test is taken for alcohol 
and when this can no longer be detected, the pro- 
cess is ended and carbonic acid is led into the 
vacuum kettle until atmospheric pressure is at- 
tained. 

The liquid is now drawn off from the bottom 
of the kettle into a cooling apparatus in which 
it is rapidly cooled and is directly led into vessels 
in an ice cellar. 

Here the liquid is allowed to stay for several 

29 



days with carbon dioxide under a pressure of 
1 to 1.5 atmospheres and then the finished drink 
is cooled by ice and filled into bottles or small 
casks after the air has been replaced by carbon 
dioxide. 

In this condition, the de-alcoholized product 
can not be distinguished from the original alco- 
holic drink in color, taste and aroma. 



No. 130,625, Published May 1st, 1902. 

"A Process foe, the Manufacture of a Non- 
alcoholic Drink Containing Carbon 
Dioxide by Fermentation. — Pitoy. 

This discovery consists essentially in the use 
of a new ferment as a substitute for the fer- 
ments which have hitherto been used for the 
preparation of beer, wine and the like. 

By means of the fermentation produced by 
this new means, no alcohol is produced but car- 
bonic acid and a new food stuff that can be 
assimilated. 

This ferment, Leuconostoc dissiliens, which 
has already been produced and distributed by 
the inventor in large quantities is separated from 
the pollen secured from dry eucalyptus leaves 
which originate in Indo-China. It consists of 
small, spherical cells of from .05 to .08 micro- 
millimeters diameter, which are surrounded by 
an irregular, polyhedral envelope of gum and 
are aranged in chains of from 10 to 12 kernels. 
The gum completely surrounds these living or- 

30 



ganisms and often contains hollow spaces filled 
with gas. 

The claims inbedded in the gum are especial- 
ly similar to the species Leuconostoc, of 
the family of the Coccaceac. The smalhiess of 
the cells, the shortness of the chains, and the gas 
bubbles distinguish the Leuconostoc dissiliens 
from every other kind. The special characteris- 
tic of these ferments, which, for brevity, will be 
designated by L. D., is that they do not harden 
in the free air. Instead of forming elastic, re- 
sistant bodies, they shrivel up to a brown mass 
which can be ground up and is like the cell-sub- 
stance of dry leaves. 

In water, the normal color of the germs is 
white, milk color, or a little rose-colored. This 
color changes when they are soaked in colored 
liquids, and rapidly takes its normal tone again 
in colorless liquids. 

Besides the microbe mentioned, "Leuconostoc 
dissiliens," upon whose use the following pro- 
cess is based, there is another microbe, — "Leu- 
conostoc mesenteroides," which belongs to the 
same species, is surrounded by viscous gelatinous 
gum, and is known in the manufacture 
of sugar as " Froschlaich. " Both of these 
microbes, aside from their points of similarity, 
have many distinguishing signs and character- 
istics whereby they can easily be distinguished. 

First, the cells of the L. M. are about ten times 
as large as those of the L. D. They are on the 
average from .8 to 1.2 micro-millimeters, while 
those of L. D. are scarcely 0.05 to 0.08. 

The L. M. are consistent organisms which can 

31 



live in the free air and will not decompose but 
grow on the walls of the vessels and pipes, like 
sponges. They increase their 1 volume and their 
colonies attain the thickness of a fist and clog up 
the conduits. On the contrary, the cultures of 
the L. D. remain always soft, grow slowly and 
scarcely attain the size of a grain of rice, that 
is, from 6 to 8 millimeters in diameter. They 
always live in a free state, and dry and decom- 
pose in the air. 

The most important characteristic of the L. D. 
which limits its development to small dimensions, 
consists in the separation of carbonic acid gas, 
whose bubbles surround the single cells, so 
that they can be seen by the naked eye, which 
best proves the development of carbonic acid 
through the organisms of the new ferment. If 
the interior gas pressure on the envelope of gum 
surrounding the conglomerates has become suffi- 
ciently great, the latter bursts and every piece 
of the burst conglomerate becomes a new culture, 
which has led to the name "dissiliens." The 
L. M., however, has nothing like this in common 
with the L. D. In the cultures of the L. M. no 
gas bubbles can be seen in the consistent and 
hard masses, which do not burst, which best 
proves that the organisms of the L. M. them- 
selves do not produce any carbon dioxide. 

In an air-tight closed glass vessel, which con- 
tains a solution of 5% of invert saccharose and 
a layer of the L. D. of about 1/10 the volume of 
the solution, the gas bubbles can be seen to rise 
at once at a temperature between 10 to 20° C. 
From time to time, a part of the culture of the 



32 



microorganism is suddenly thrown to a greater 
or less height whereby the conglomerate breaks 
and falls back in pieces. Finally the largest 
conglomerates gradually rise to the top surface, 
burst, and fall back to the bottom. This charac- 
teristic of bursting has led to the designation of 
"dissiliens." It gives an explanation for the 
small volume, and results in the production of 
the carbonic acid. 

The L. D. propagates best in closed vessels, 
the free air being excluded. When it has taken 
up the free oxygen contained in the nutritive 
solution, the solution becomes strongly agitated, 
and the gas pressure can become very noticeable. 
In the culture of the ferments in the free air, 
agitation is slight, there are a few gas bubbles, 
and the chemical changes of the liquid take place 
much more slowly. 

The L. D. propagates at a temperature of from 
2 to 60° C. In contrast to known ferments, the 
cells resist a temperature of 85° C. for over an 
hour, which is a very valuable quality for secur- 
ing pure cultures. 

When the agitation in the closed vessel has 
been finished, the micro-organisms have increased 
in volume, number and weight. 

The propagation of the L. D. is the same in 
neutral and alkaline solutions. In the presence 
of acids, these micro-organisms develop slowly 
and remain in a powdered condition on the bot- 
tom of the vessel. 

The L. D. usually develops at the bottom of the 
vessel in solutions of suitable density. If the 
density of the sugar solution, however, becomes 

33 



too great, that is, when the amount of the sugar 
is more than 560 grams per litre, the fermenting 
layer goes to the top surface, and its top layer 
dries, becomes black in the air, and gives an un- 
pleasant taste to the liquid. This, however, is 
prevented in practice by fermenting only solu- 
tions having less than 560 grams of sugar per 
litre with the L. D., which is entirely sufficient 
for practical purposes. The L. D. remains alive 
for several months in distilled water. The largest 
germs can keep the longest. On the contrary, 
they do not live in the presence of acids for more 
than eight or ten days. 

The L. D. decomposes the directly fermentable 
sugar substances with all the external appear- 
ances of the fermentation of the Saccharomyces, 
and with the lively agitation and development of 
carbonic acid gas. 

There is an essential difference, however, in 
that the fermentation of the L. D. takes place 
without the development of heat. 

The L. D. only decomposes the directly fer- 
mentable sugars, or those treated with invertin. 
It does not separate any invertin, in pure cul- 
tures. The solutions of pure saccharose remain 
sterile, so that one can secure sweetened fer- 
mented liquids, as desired. 

The liquid fermented by means of the L. D. 
contains no alcohol and further contains no alka- 
loids, no ptomaines, no toxic albumens, and no 
derivatives of alcohol. The original basic, alka- 
line, or acid reaction of the liquid used for the 
fermentation, is retained. 

Instead of the fermentable sugar, the solution 
contains a substance similar to gum (dextran- 

34 



ose), the quantity being about 12 grams per litre. 
The solubility of this substance does not exceed 
12 grams in a 1,000 grams of water. The dex- 
tranose is not soluble in a solution of ammonium 
cuprate, and is not colored by idoine. It is a 
tertiary substance similar to the dextran found 
by Schaibler in 1874, in another kind of Leucon- 
ostoc. It is only distinguished therefrom in that 
it blackens in the free air, whereas dextran stif- 
fens to a gum-like mass. This substance is read- 
ily eaten by domestic animals and is nuitritive 
for human beings, like sugars and bread fruits. 

In order to be able to propagate, the L. D. 
requires for complete nourishment fermentable 
sugars and substances containing nitrogen for the 
protoplasm of its cells. The nutritive liquids of 
Pasteur, malt worts, sufficiently sweetened fruit 
juices and the like form a suitable nourishing 
means. Its need for substances containing pro- 
teids is much less than that of the Saccharomyees. 

The decoctions of plants and fruit juices, which 
retain their taste and aroma in water, retain 
these qualities of taste and aroma after their 
fermentation with L. D. A vessel containing L. 
D., which is air-tight, can operate for unlimited 
time if the solution is renewed as soon as it has 
lost its sugar. From time to time the excess of 
the developed culture of the L. D. must be taken 
out and may be used in new vessels 

The development of the carbonic acid gas limits 
the quantity of L. D. and the strength of 
the solution. As soon as added sugar is con- 
sumed to the extent of 15 grams per litre, the 
pressure in the closed vessel becomes quite high, 

35 



but it is better to keep the consumption of sugar 
between 6 and 9 grams per litre, per day. 

The product secured by fermentation with. L. 
D. are homogeneous and stable, and are as differ- 
ent from! the solution originally used as wine or 
beer is different from the must or the malt wort. 
Its taste is fresh and its strengthening qualities 
are the same as those of the ordinary fermented 
drink. It has great stability if the air is ex- 
cluded. It is bettered by time, and transporta- 
tion does not influence it. The lack of alcohol 
frees it from most changes of the known drinks, 
which develop acetic acid when exposed for a 
long time to the air. 

As the splitting of sugar by means of L. D. 
can be carried over to all liquids which can be 
fermented by Saccharomyces after they have 
been previously or subsequently inverted, the dis- 
covery is not limited to the use of Leuconostoc to 
produce a given drink from a given sugar solu- 
tion, but it embraces the treatment of all ferment- 
able solutions through the aid of this treatment. 



No. 142,893, Published July 2nd, 1903. 

A Process for the Production of a Non- 
Alcoholic, Hopped Malt Drink. — Lapp. 

According to the following process for the 
manufacture of a non-alcoholic malt drink from 
hopped beer wort, the hopped malt wort (beer 
wort) is impregnated with carbon dioxide at a 
pressure of about 10 atmospheres, is then cooled 
while this pressure is maintained, freed from the 

36 



separated substances after a certain lowering of 
pressure by means of a filter, and the clear wort 
thus obtained is removed under carbon dioxide 
at a pressure of about 10 atmospheres, and main- 
tained under this pressure until it is drawn off. 

Carbon dioxide has already been used in the 
production of non-alcoholic drinks, but in the fol- 
lowing process carbon dioxide itself is not so 
much concerned, as the preliminary use of a high 
pressure of carbon dioxide at about 10 atmos- 
pheres upon hopped beer wort which has been 
made in the known manner from malt and hops, 
and then the maintenance of this pressure while 
the hot wort is cooled. This treatment of the 
wort first of all produces a separation of a large 
quantity of substances which can have a bad 
effect, and in the course of the process a very 
thorough precipitation of these substances takes 
place, so that the wort can be freed of them by 
the use of a suitable filter. Carbonic acid and 
carbon dioxide has already been used as a clear- 
ing means for beer, as, for instance, in German 
Patent No. 27,384, but this former patent does 
not primarily deal with the production of a drink 
like that here in question, and secondly, the car- 
bonic acid is only used therein after the beer has 
already been brought to the lager vessels. On 
the contrary, this patent deals above all with 
the production of a non-alcoholic substitute for 
beer, which is disclosed in U. S. Patent No. 
264,941 in which, however, the process is essen- 
tially different from the following one. 

The process disclosed in British Patent No. 
30,208 of 1897, must also be mentioned. There, 

37 



however, carbon dioxide is used in the course of 
the process, but not in the special combination 
on the one hand with heat, on the other hand 
with cold, and finally with a high pressure as in 
the following new process, which is as follows : 

After the hot wort, which has come out of the 
pan while its temperature is maintained or only 
lowered to a non-essential amount has been first 
aerated, it is then strongly subjected to the effect 
of ozone in a centrifugal vessel. It is then led to 
a strong vessel while still in the hot condition, 
while liquid carbon dioxide is sprayed into the 
wort from a flask containing it so that a mixture 
of wort and carbon dioxide is led into the previ- 
ously mentioned strong vessel. The said flask 
is provided with a reducing valve, that is set at 
ten atmospheres and not much less. 

The pressure of the carbon dioxide is about 10 
atmospheres, so that the carbon dioxide acts 
upon the hot wort under this pressure. The chief 
working takes place in the strong vessel in which 
the carbon dioxide is converted into gas, and in 
which all the hot wort rests under a pressure of 
the carbon dioxide of about 10 atmospheres. 

After the heat and the high pressure have 
exerted their influence together in this vessel for 
a given time, the wort is rapidly cooled to about 
0°, while the pressure in the carbon dioxide is 
maintained at about 10 atmospheres which occurs 
automatically as before mentioned, as the reduc- 
ing valve of the flask containing the carbon diox- 
ide is correspondingly adjusted. 

The action of the high pressure of the carbon 
dioxide together with the high temperature of the 

38 



wort, is first to separate a large number of bodies 
which would otherwise remain dissolved in the 
wort and render it cloudy and unfavorably in- 
fluence its taste. In the further course of the 
process, the high pressure, now in combination 
with the sudden deep cooling produces a very 
thorough precipation of the separated bodies, 
so that the wort is free from all detrimental sub- 
stances after filtration. 

The nitration of the wort, treated as before 
mentioned, takes place in the known manner, 
preferably, first in a preliminary filter and then 
in a fine filter, but it is advantageous to carry 
out this part of the process in such a manner 
that the drink is again impregnated with the 
carbon dioxide between the preliminary filter 
and the fine filter, the pressure being only iy 2 
atmospheres, so that a corresponding discharge 
must previously take place. When the hopped 
drink, thus impregnated with carbonic acid has 
finally gone through the fine filter, it is led into 
a strong vessel in which it is again subjected to a 
pressure of 10 atmospheres which is maintained 
until the finished non-alcoholic hopped malt drink 
is drawn off into bottles or into transporting 
vessels. 

No. 149,342, Published March 2d, 1904. 

A Peocess for the Production op a Non- 
alcoholic Fermented Drink with the 
Use of Ferments of the Species 
Sachsia. — Mierisch & Eberhard. 

It is well-known that non-alcoholic palatable 
products can be secured by fermenting alkaline 



39 



or neutral liquids which contain sugar and simi- 
lar nutritive substances by means of the Leuconos- 
toc species and especially by means of Leuconostoc 
dissiliens. 

These liquids contain gum formed out of sugar. 
It is known that such gum often develops in 
non-alcoholic efferverscing lemonades, if they 
are kept in a warm place and that such effervesc- 
ing lemonades are considered as spoiled. How- 
ever, liquids containing such a gum cannot be 
considered as pleasant drinks. A proposal to 
use species of the Leuconostoc and in particular 
Leuconostoc dissiliens for the production of an 
enjoyable drink was therefore to be considered 
as but little suitable because the development 
of this micro-organism is so slight in acid solu- 
tions that a technical process cannot be based 
thereon. However, acid solutions are the best 
starting material for refreshing non-alcoholic 
drinks. The hitherto unsolved technical problem 
of producing a pleasant refreshing non-alcoholic 
drink from fruit juices, and especially from sour 
patatable liquids has been solved through the 
following process: 

This is based upon subjecting musts, soured 
worts, or mixtures of worts and musts to the 
effects of species of Sachsia and especially of 
Sachsia suaveolens, or to the influence of species 
of the Sachsia together with lactic acid bacteria. 
It is known that Sachsia suaveolens produces a 
splendid wine aroma in worts or in wort gela- 
tine cultures (Lindner, Control of Microscopic 
Operations, 1898, page 218, first paragraph), but 
no technical use of this quality of the ferment has 

40 



been hitherto made and nothing has been known 
of the effect of the ferment upon musts or soured 
worts. If musts or soured worts or mixtures of 
musts and worts are suitably subjected to the 
Sachsia suaveolens, the fermented product has a 
pleasant taste and a wine-like aroma. 

A longer working of Sachsia suaveolens upon 
worts produces as already known, an alcoholic 
fermentation but if it is allowed to work upon 
soured worts or upon musts or upon a mixture 
of worts and musts between 15° and 25° C, an 
alcholic fermentation only takes place ordinarily 
after 10 or 12 days. The commencement of the 
alcoholic fermentation can be recognized extern- 
ally by the development of the bubbles of carbon 
dioxide and the rising of the mycele. As soon 
as these signs appear, the operation of the 
Sachsia must be interrupted. The liquid is sepa- 
rated from the mass of ferment, sterilized, and 
cleared. 

As a special example, the following may be 
mentioned : 100 litres of apple juice were sterilized 
and infused with a pure culture of Sachsia 
suaveolens. The temperature of the liquid was 
kept between about 15-20° C. Small changes in 
temperature during the fermentation are without 
bad effect. The must was subjected to the 
workings of the Sachsia, while the entrance of 
other bacteria was prevented. After about 10 
days or as soon as the Mycele began to rise, 
which ordinarily takes place in the 12th day at 
this temperature, the fermentation was inter- 
rupted in that the easily separated Mycele was 
collected upon a Kolier cloth and the ] iquid which 

41 



ran off was sterilized in the usual manner and 
then filtered. If a certain amount of carbon diox- 
ide is to be added to this liquid, this takes place 
in the usual manner by leading it in. 

The liquids obtained in the above manner from 
fruit juices have not only an aroma similar to 
that of Moselle wine, but also a similar taste, in 
as far as the musts have not a strong aroma 
from the fruits. The taste simliar to that of 
mould, which is perceptible in worts which are 
fermented with Sachsia and also by a longer 
working of these ferments on flat musts does not 
occur in the foregoing process. 

In order to make similar drinks out of musts 
which are not sufficiently sour or of musts to 
which worts are added, the Sachsia fermentation 
can be combined with a lactic acid fermentation 
in one process. An especially pleasant aroma is 
hereby developed and the above mentioned pro- 
cess is only altered so far in that the infusion is 
not only with pure cultures of the Sachsia, but 
that a simultaneous addition of lactic acid bac- 
teria takes place. The lactic acid bacteria, which 
are used in distilling, are here used. 

The concentrations of the worts or musts can 
be different so that definite examples are not 
given. Mixtures of musts can also be used as for 
instance, mixtures of musts proportionately sour 
and those which are not sour in order to regulate 
the amount of acid, which can be between 5/10 
to 6/10 per cent., figured with respect to tartaric 
acid. 

If desired, acids such as tartaric acid, citric 
acid and lactic acid can be added to the worts and 



42 



musts in order that the most suitable amount of 
acid should be present in the liquid to be fer- 
mented. 



No. 151,123, Published May 3d, 1904. 

A Process for the Production of a Non- 
alcoholic Drink from Malt Wort or 
Fruit Juices. — Eberhard & Mierisch. 

It is known to make non-alcoholic imitations 
of beer by adding a suitable quantity of lactic 
acid to fresh wort and impregnating the mixture 
with carbon dioxide. The impregnation of beers 
or drinks with carbon dioxide is not new because 
the dispensing thereof by means of carbon diox- 
idle is generally known. But the mixture of wort 
with lactic acid is nevertheless an artificial pro- 
duct and a malt drink of correspondingly low 
worth. The entire lack of fermentation aroma, 
together with the insipid and almost repugnant 
taste of fresh wort are the further disadvantages 
of such an artificial mixture. 

The following discovery relates to a process 
for the production of a malt drink similar to 
beer, from malt or fruit juices, which likewise 
contains no alcohol, but which has a pleasant 
aroma produced by fermentation and is a genuine 
fermented non-alcoholic drink. The process is 
based upon subjecting the wort or similar liquid 
solely to a thorough lactic acid fermentation and 
then neutralizing the excess of lactic acid to such 
an extent that a drink which is not too acid is 
produced. 



43 



The utilization of lactic acid fermentation in 
the production of drinks from worts is known. 
In the known process of this kind, only the pro- 
duction of the necessary quantity of acid in worts 
fey lactic acid fermentation for securing a proper 
taste is intended, in order to prepare wine-like 
drinks out of the soured wort by means of an 
alcoholic fermentation. Lacid acid fermentation 
as an independent means for the preparation of 
fermented non-alcoholic drinks has not been used 
hitherto. Here is, however, the distinguishing 
characteristic of this process. 

In particular, it has been hitherto entirely un- 
known to ferment worts by means of lactic acid 
bacteria and to make the resulting product suit- 
able for drinking by neutralizing the acid. This 
combination of the lactic acid fermentation with 
the subsequent neutralization of the acid makes 
it possible for the drink to receive the character 
of a fermented drink to a high degree, which is 
not the case when the lactic acid fermentation 
only continues to the degree necessary or per- 
missable for securing the taste and is then inter- 
rupted. 

The process can be put into practice so that 
the acid is neutralized several times and finally 
to such an extent that a drink having the desired 
quantity of acid is secured. The lactic acid fer- 
mentation with subsequent neutralization serves 
to increase the fermented character of a non- 
alcoholic drink and in addition a more stable 
product is produced. 

The previously generally described process is 
explained in an example as follows : 



44 



A sterilized malt wort containing from 6 to 8% 
extract is acidified by the addition of a pure cul- 
ture of lactic acid bacteria at 45-50° C. until 
about 1% of acid is present and it is then steril- 
ied. 

The liquid is then neutralized by sodium car- 
bonate until only about 2/10 of acid is present 
and then the liquid is cleared and again sterilized. 
It is then impregnated with carbon dioxide in the 
well-known manner. 

The process can also be carried out by steriliz- 
ing and clearing the wort after the completed 
lactic acid fermentation and then neutralizing the 
acid in closed vessels with sodium bicarbonate. 

The product resulting from this process is dis- 
tinguished from, the wort which has been merely 
sterilized not only by the more pleasant taste 
which it has received through the fermentation 
but by a much greater stability. By the lactic 
acid fermentation, and the subsequent clearing, 
the amount of proteids which especiaUy favor the 
growth of bacteria is lessened. The fermented 
product is therefore a more stable product than 
the wort. It can be kept in bottles without 
sterilization for over two weeks very well, where- 
as worts under like conditions are changed much 
more quickly. This increased stability is tech- 
nically of great value because drinks for imme- 
diate consumption can be brought into commerce in 
bottles without the expense of pasteurization, as 
is necessary with lager beer. Instead of malt 
worts, fruit juices or mixtures of malt worts and 
fruit juices can be used. 



45 



No. 160,496, Published May 16, 1905. 

Process for the Production of a Beer-Like 

Drink Which is Either Non-Alcoholic 

or Very Low in Alcohol. — 

Wahl & Hentus. 

In the manufacture of a beer-like drink which 
is non-alcoholic or low in alcohol, it has been 
customary up to the present time to produce a 
minimum of directly fermentable sugar in the 
mashing. But, aside from this, the wort was 
handled throughout like the usual beer wort and 
in particular was boiled before the fermentation 
and the alcohol was then removed by repeated 
boiling. It was therefore necessary to boil the 
liquid twice and the taste thereof was therefore 
spoiled so that it did not have much similarity 
to good beer. The hop aroma was spoiled, the 
bitter principle of the hops was further developed 
by the second boiling, and the malt taste was 
injured and besides the color was darkened. 

By the following discovery these evils are 
avoided by fermenting the wort without boiling it 
and then driving out the alcohol and accomplish- 
ing the hopping by a single boiling. In this 
manner, a drink having a good taste very similar 
to a normal beer with either no alcohol or very 
little alcohol is produced which is stable for many 
months. 

The omission of the boiling of the mash and 
the wort before the fermentation is in itself not 
new. In the preparation of certain top fer- 
mented beers such as weiss beer for instance, it 
is customary not to boil the wort in order not to 

46 



unfavorably unfluence the flavor of the beer. It 
is also known to produce an alcoholic drink simi- 
lar to beer by first subjecting an unhopped and 
unboiled wort which is rich in dextranose and 
isomaltose, to fermentation with top fermented 
yeast at a correspondingly higher temperature. 
The fermented wort separated from the yeast is 
then heated and fermented with the addition of 
hopped and concentrated with beer wort. In this 
however, the production of a drink rich in alco- 
hol was concerned, and the heating of the beer 
after the fermentation did not serve to remove 
the alcohol either entirely or partially as is the 
case in the following process. The following 
process leads to a new product with qualities 
not attained up to the present time. 

The operation of this process takes place in 
the following manner : 

The malt, with additions, if desired, is either 
mashed in the known manner or is preferably 
mashed so that the lowest amount of sugar is 
produced which can be done with a complete 
transposition of the strength. This kind of 
mashing can be accomplished in the known man- 
ner by using a high preliminary temperature of 
about 72° C. and performing the mashing at 
about the same temperature. After the wort is 
led off, the grains are washed in the known 
manner and the wash water is added to the wort. 

Now the thin wort which has been obtained by 
the foregoing operations is cooled to a low tem- 
perature of about 17° or even less, instead of 
being concentrated by boiling and being simul- 
taneously hopped. It is then led into the fer- 

47 



menting tub and subjected to rapid fermentation 
at a temperature of about 17.5° to 25°. In most 
cases a period of fermentation of 24 to 36 hours is 
sufficient and it should not be much longer than 
48 hours. A top fermentation should be gener- 
ally used although a bottom fermentation is not 
excluded. In this manner from 1 to 2% of sugar 
is fermented and a correspondingly low per cent, 
of alcohol is formed. The fermented wort is now 
partially separated from the yeast by pouring off 
or drawing off, or is completely separated by 
filtering and the clear liquid is brought into the 
brewing pan. There it is boiled from 1 to 3 
hours for brewing off the alcohol. The driving 
off of the alcohol can be complete t>r a small 
amount thereof such as 1% or less, can be al- 
lowed to remain in the wort. Besides the driv- 
ing off of the alcohol, the boiling also accom- 
plishes a precipitation of the proteids and a 
special change of the taste. The hopping also 
takes place during the boiling. 

The boiled wort which is non-alcoholic or low 
in alcohol is now cooled to a temperature of 
about 5° or less and brought into small vessels 
for further handling. 

If it is desired to obtain a drink having car- 
bon dioxide and completely or almost completely 
free from alcohol, the product which has been 
freed from alcohol by the boiling is artificially 
impregnated with carbonic acid. If, however, a 
low content of alcohol of about 1% is permitted, 
after all the alcohol has been driven out by the 
boiling, the desired amount of alcohol and the 
earbon dioxide can be produced by after fer- 

48 



mentation by the addition of kraeusen. Still 
further after treatment, which takes place with 
beer, can also follow. 

No. 160,497, Published May 16, 1905. 

A Process for the Production of A Non -Alco- 
holic Drink from Fermented Liquids, 
Especially from Beer, By 
Means of A Vacuum. 
Linzel & Bischoff. 

In the known processes for separating alcohol 
from beer for securing a non-alcoholic beer-like 
drink, the beer was either distilled or it was 
sought to remove the alcohol at low temperatures 
by the aid of a vacuum apparatus. 

The process of Nageli, which is described in 
German Patent No. 88,340, utilized a reflux cooler 
for this purpose in order to lead back all other 
volatile products into the beer. 

According to German Patent No. 114.744, an 
indifferent gas is forced through the liquid while 
it is distilled under lowered pressure in a vacuum 
apparatus, the gas also serving for a continual 
agitation of the liquid. 

All these processes lead to known evils. A 
more or less great concentration of the liquid 
is always connected with the distilling off of the 
alcohol. In the usual process of distillation, a 
certain portion of the alcohol is still present in 
the de-alcoholized beer even after one-third of 
the liquid has been distilled off. 

If the distillation takes place in a vacuum, the 
beforementioned concentration likewise takes 



49 



place, and substances are separated which are not 
dissolved again by the succeeding dilution of the 
liquid. 

If it is sought to lead back the vaporized vo- 
latile substances into the liquid by means of the 
reflux cooler, the long period of heating of the beer 
influences in a very undesirable manner, the char- 
acter of the de-alcoholized liquid, aside from the 
fact that it is difficult to secure a really de- 
alcoholized residue of distilation. 

We have now found that such changes are best 
prevented by maintaining an unchanging volume 
of the contents of the still, save for the driving 
off of the alcohol, in the de-alcoholization of a 
fermented alcoholic liquid, as for instance, beer, 
in a vacuum. 

We constantly force a stream of steam and 
air into the beer while it is de-alcoholized, whic' 
is so regulated that the steam partially condenses 
in the beer, and is partially sucked off with the 
air. 

The condition of the current of steam is so 
regulated that the volume of the fluid in the still 
is not changed. The air and steam sucked off at 
the proper temperature under the lowered pres- 
sure, carry along practically all the alcohol at 
a low temperature, while the less easily volatil- 
ized constituents of the hops and the aromatic 
products of the beer remain in the liquid, and 
other materials are not separated, as if there 
were simultaneous concentration. 

The alcohol is correspondingly rapidly led off 
by the current of air and steam under lowered 
pressure. The progress of the de-alcoholizaotion 
is watched by means of a sensitive aerometer 



50 



which shows the distillation of the alcohol, and 
finally the absence of alcohol. 

No. 162,486, Published September 13, 1905. 

A Process For Producing A Drink Which Has 

No Alcohol or is Low in Alcohol, From 

Sterile Fermented or Unfer- 

mented Fruit Juices. 

Brnnnecke. 

The non-alcoholic drinks made out of sugar 
containing fruits which have heretofore been 
offered for consumption, and especially the non- 
alcoholic grape-vines, suffered from two promi- 
nent deficiencies : — they have too great a sugar 
content, and too weak a development of aroma 
and taste. 

These evils are avoided by two known pro- 
cesses which produce a sugar fermentation with- 
out the formation of alcohol, by means of the 
ferment Leuconostoc dissiliens, and by Sachsia 
suaveolens. As, however, the ferment Leuconos- 
toc dissiliens suffers in its ability to develop even 
in the presence of a little acid, its use is limited 
to the fermentation of sugar-containing worts 
in an alkaline or neutral condition, while its 
action on wine and fruit musts which contain 
more or less acids, is excluded. This limitation 
does not hold for the ferment Sachsia suaveolens, 
which also creates a wine-like aroma in the 
drink. However, it produces alcohol with longer 
fermentation whereby its use for continued and 
thorough fermentation of sugar without the for- 
mation of alcohol is prevented. 

51 



As is well known and is universally established 
in technical literature, there exists a group of 
aerobic ferments, which, by suitably leading in 
atmospheric air, decompose sugar as well as 
alcohol into carbon dioxide and water. Of these, 
as experiments have shown, the ferments Saech- 
aromyces membranaefaceins and mycoderma cer- 
evisiae (this is also known as Saccharomyces 
Mycoderma Rees sen vini), are suitable for this 
purpose. 

The first- is distinguished from the last in its 
action, especially in that it first decomposes the 
alcohol in the presence of alcohol and sugar. It 
is therefore to be used where it is desired to 
remove the alcohol; from alcoholic fermented 
wines without lessening the low sugar content. 
The necessary process presents no technical diffi- 
culties, and is practical in the following manner. 

The juice secured from the fruit is sterilized 
immediately after leaving the wine press. The 
opening of the cask is then closed by an air 
filter, by means of which the entering air is also 
sterilized. For practicing this process, well 
known apparatus for the production of non-alco- 
holic wines and fruit juices is used. The sterili- 
zation is also necessary in producing alcoholic- 
fermented wines to prevent the presence of vine- 
gar and decay bacteria. 

The ferment to be used is led into the sterilized 
liquid, with the precautions customary in the 
rearing of pure cultures, so that other ferments 
cannot come into the liquid. After a few days 
the splitting of the sugar or alcohol becomes not- 
iceable, whereby the carbonic acid formed, es- 

52 



capes through the before mentioned air filter. 
The process is completed more quickly as more 
oxygen is led to the ferments. 

The leading in of sterilized air to the fluid 
is therefore to be recommended, and this may 
be done through a metal pipe which is heated at 
the end where the air enters, by means of hot 
water, and is cooled at its other end by means 
of cold water, in order to deliver the air stream- 
ing through it at the required temperature. 

By heating the fermenting liquid to at least 60 ° 
C, the fermentation can always be interrupted and 
any desired percentage of sugar or alcohol can be 
retained in the liquid. By means of filtration the 
drinks, which are free from sugar and alcohol, or 
which are low in alcohol, can be clarified in the cus- 
tomary manner. They show a marked difference ac- 
cording to whether they are secured from musts 
or wines containing alcohol. In sugar fermenta- 
tion of the musts by means of both of the men- 
tioned ferments, a noticeable bouquet depending 
upon the character of the fruit is produced, and 
the drink secures the desired thinness by the re- 
moval of the sugar, but on the other hand, 
sweet substances which injure the good taste, 
apparently especially glycerine, are often pro- 
duced. On the other hand, the product secured 
from fermented wines completely retains the 
wine characteristic. As tests which have not yet 
been entirely completed, show, it is most desir- 
able not to subject ripe, fermented wine to the 
process, but the so-called young wine which, in 
this case, is advantageous in that by a properly 
regulated leading in of the air, the highest de- 

53 



velopment of the bouquet corresponds with the 
completion of the decomposition of the alcohol. 
It is self-evident from the before mentioned facts 
that drinks low in alcohol can be produced by 
properly interrupting the alcoholic fermentation 
or the alcohol decomposition, which, aside from 
the very low alcohol content which is far below 
that of the light home-made wines, also have the 
characteristics of an alcoholic fermented wine. 



No. 162,622, Scholuiew, Published Oct. 11, 1905. 

Process For Producing A Fermented ISTon-Alco- 

holic Drink Having A Beer Like Aroma 

From Beer Wort. 

This relates to the production of a fermented 
drink free from alcohol and having a beer aroma. 

The sterilized hopped or unhopped wort is al- 
lowed to ferment by means of the citromyces fer- 
ments in sterilized vessels, the air being excluded. 

The product may be impregnated with carbon 
dioxide, filtered and sterilized. The fungus may 
be obtained from the green spores which occur 
on lemons, or from solutions of critic acid. No 
albuinous matter separates when the carbon diox- 
ide is forced in. A sterile wort of 8% strength, 
hopped or unhopped, may be fermented at 18° C 
The fungus threads are removed by filtration. 
The beverage can be kept in bottles for two weeks 
without being pasteurized. A pure culture may 
be prepared by inoculating sterile wort with the 
green spores, and isolating by Lindner's method 
of drop-culture. The fungus may be often isolated 
from citric acid solution. 



54 



No. 167,491 Published January 25th, 1906. 
Gebruder Fuchs. 

A Process For The Production of A Non-Alco- 
holic Beer. 

In the following process, the brewing process 
is simplified, and shortened while the brewing 
of those constituents which are necessary for 
the good taste of the beer is maintained. 

The process is as follows : 

The malt is mashed in a finely divided condi- 
tion together with the necessary amount of hops 
in water which is heated but not boiling as for 
example at 70° C. and is maintained always at 
the same temperature for about an hour with 
continual agitation. Then the mash is boiled dur- 
ing another half -hour. In this manner the wort 
receives a large amount of unfermentable com- 
ponents and a large amount of phosphoric acid. 
The former increases the stability and palatabil- 
ity and the latter increases the nutritive value 
of the drink. 

After the boiling has been completed, the mash 
is cooled below the boiling point and then a small 
amount of malt flour is added for the purpose of 
the most complete saccharification. After the 
completed saccharification, the wort is separated 
from the hops and grain by filtration and is then 
cooled to about 15°. 

In this cool condition, the wort is mixed under 
continual agitation, with carbon dioxide which is 
led to it, and is simultaneously further lowered in 
temperature so that the gas intimately combines 
with the liquid. This treatment should take 

55 



place as quickly as possible. After this the im- 
pregnated wort is repeatedly filtered and led in- 
to a collecting vessel from which it is drawn off 
into bottles. The bottles which are well closed 
are then pasteurized in a steam bath whereby 
fermentation is prevented and the stability of the 
de-alcoholized beer is insured. The last mention- 
ed treatment of the wort is known and is no 
characteristic of the invention. The apparatus 
necessary for carrying out the before mentioned 
process consists altogether of a tightly closed 
brewing kettle which can be finally used as a 
sterilizing apparatus ; a filter or a filtering press ; 
a tub for cooling and a cooling and impregnating 
apparatus ; and a filter and a storage vessel with 
a cooling arrangement. 



No. 173,898 Published July 30th, 1906. 

Process For The Manufacture From Hopped 
Beer Wort Of A Drink Which Is Free 
From Alcohol And Does Not 
Cloud And Has An Im- 
proved Taste — Schol- 

VIEN. 

It is a known fact that non — alcoholic drinks 

made from unhopped beer worts become cloudy 
through the separation of proteids and that this 
clouding occurs again after filtration. These 
subsequent cloudings do not occur, however, in 
de-alcoholized drinks which have been made from 
strongly hopped beer worts. The non-alcoholic 
drinks made of strongly hopped beer worts are, 

56 



however, unpleasant because of their unpleasant, 
gall-bitter taste. As the most natural process for 
preventing the subsequent separation of proteids 
with clouding is by strong hopping, a process 
must be found which will free the hopped beer 
wort from the displeasing bitter taste. 

For this purpose hopped beer wort is boiled to- 
gether with charcoal by means of which the dis- 
pleasing, bitter hop taste is entirety removed so 
that only a light, fine hop taste remains. This 
property of charcoal, namely to free wort from 
the displeasing, bitter hop taste and to improve 
the taste was not known up to the present time. 

As explained by an example, the process is 
as follows: 

A hopped beer wort of any desired concentra- 
tion is boiled together with a sufficient quantity of 
wood or bone charcoal (about .05 to .10 percent 
of the amount of extract). It is then cooled and 
freed from the charcoal particles by filtration. If 
desired, the wort treated according to this pro- 
cess is impregnated With carbon dioxide in the 
known manner by leading in or forcing in the 
gas. 



57 



Oi: 




imm^^m^ ^^^^w^ 



Zu der Patentschrift 
PHOTOGR. DRUCK DER ROCKSBROGKEREl Jl/t \ 76 198. 



No. 176,198 Published, October 23rd, 1906. 
Zschach. 

Apparatus for De-Alcoholizing Liquors and 
Especially Beer. 

The following process relates to such appara- 
tus for de-alcoholizing liquids such as beer or the 
like in which the liquid is heated and the evolved 
alcohol vapor condensed by cooling. 

In order to hasten this process as much as 
possible and to hasten the removal of the alcohol 
and thereby accomplish a thorough de-alcoholiza- 
tion, the alcohol vapors are led by means of a 
pipe in a closed circuit directly against impart 
surfaces which are so arranged over a cooling 
coil that the vapors are thrown between the wind- 
ings of the cooling coil as soon as they emerge 
from the conducting pipe and are thereby imme- 
diately condensed. 

The drawing shows this apparatus in cross 
section. It consists of a container (a) for the 
drink that is to be freed from alcohol and further 
of a collecting container (b) for the drink freed 
from alcohol, and a collecting container (c) for 
the alcohol. A conduit (d) leads from the stor- 
age container (a) to the collecting container (b). 
The conduit (d) is provided with a sprayer or 
a similar dividing apparatus at its end, which 
is located centrally in the interior of the con- 
tainer (b). 

The container (b) is located above a heating 
apparatus and is connected by means of a pipe 
(g) with the collecting container (c) for the alco- 
hol. The pipe (g) reaches almost to the cover 

61 



of the container (c) and is covered at its outlet 
by a funnel (h) which is fastened to the cover 
of the container. Both the funnel (h) and the 
pipe (g) are surrounded by a cooling coil (i). 

The liquid such as beer or the like moves out 
of the container (a) into the sprayer located in 
the interior of the container (b) and is brought 
thereby into a finely divided condition. The alco- 
hol which escapes in the form of vapor rises in 
the pipe (g) and is thrown between the coils of 
the cooling coil (i) by means of the impact sur- 
faces of the funnel (h). The alcohol is condensed 
and collects in liquid form in the lower part of 
the container (c). The dealcoholized beer- 
found at the bottom of the container (b) is now 
drawn off by the conduit (j) and the alcohol in 
the container (c) is drawn off through pipe (k). 

The advantage of this apparatus consists first 
in the simplicity and further in its large capac- 
ity and finally in the thorough removal of the 
alcohol so that a completely non-alcoholic and 
harmless drink can be secured. 



No. 180,288 Published Jan. 21st, 1907. 

Deutsche Malzfabrik. 

A Process for the Manufacture of a Non -Al- 
coholic Beer Having the Normal 
Beer Taste. 

This invention relates to a process for the man- 
ufacture of a non-alcoholic beer and is intended 
to remove the objectionable aroma and taste of 
the wort from the fresh beer. This is essentially 



62 



obtained 'by keeping the beer at O C, together 
with yeast which has been subjected to a known 
preliminary treatment, for so long a time, that 
the proteids which chiefly produce the wort taste 
are decomposed while on the other hand no per- 
ceptible sugar decomposition and hence no alco- 
hol formation takes place. The wort undergoes 
a special fermentation and so in spite of the 
missing alcohol can be designated as "beer." 

A process is known whereby fermented wort 
is treated with yeast at a very low temperature 
whereby the alcohol formation is almost entirely 
suppressed, but certain soluble, undesirable pro- 
teid substances are taken up from the yeast and 
so removed. However a product is not secured 
which has the taste of the alcoholic beer secured 
by normal fermentation to the desired degree. 

The chief condition is the before mentioned 
preliminary treatment of the yeast. This con- 
sists in the known process by which the yeast is 
stored in a dry or moist form at temperatures 
which are between 6°, C. and that of the growth 
optimum of the yeast, according to the qualities 
which it is desired to attain. This yeast which 
by the treatment possesses the lowest possible 
amount of Zymase and the greatest possible 
amount of Peptase and similar proteolytic en- 
zymes is added to a wort made in any manner 
and previously treated as desired, and which 
must have a temperature of about O C, for 
so long a time, and for so many days, that no 
preceptible alcohol fermentation enters. 

The special preliminary treatment of the yeast 
and simultaneous use of a temperature of about 

63 



0° C. permits the wort to remain in contact 
with the yeast for a long time without the de- 
velopment of alcohol fermentation. By means 
of this process it is possible to remove the known 
peculiar wort taste from the wort without being 
compelled to afterwards remove the alcohol and 
the aroma. This process completely gives the 
wort the characteristics of beer by the long con- 
tact with the previously treated yeast, through 
the strong proteid-decomposing power thereof, 
and the diffusion of the products secured by the 
metabolism of the yeast. 

After the wort has attained the desired taste 
it is further treated in the known manner, that 
is, the alcohol which may have formed is dis- 
tilled off, the wort is impregnated with carbon 
dioxide, cooled, etc. If this wort is to be kept 
for a long time it is filled into containers after 
the before mentioned processes which are evac- 
uated and then filled with carbon dioxide in order 
to avoid every infection. 

No. 182,363, Published March 18, 1007 

Process for Producing a Dealcoholized Beer 

From Fermented Liquids, Especially 

From Beer, by Means of a Vacuum. 

Linzel & Bischoff. 

In putting into practice the process for the 
production of non-alcohol drinks from fermen- 
ted liquids according to the German Patent No. 
160,497, the difficulty has arisen, especially in 
liquids which are more rich in alcohol, that the 

64 



direct leading in of a current of air by means 
of injection tubes into the vacum appartus leads 
to a strong cooling and adversely influences the 
length of the period for the driving off the al- 
cohol. 

Besides, if the air is occasionally led in too 
rapidly and undesirable increase of the pressure 
in the vacuum occurs in that air is led directly 
into the steam generator, so that the steam it- 
self always carries along with it a definite 
quantity of air. The air is also warmed with 
the steam and variations of pressure in the 
vacuum are obviated. In small steam generators, 
to which water constantly flows, the air in the 
water alone may suffice to constantly agitate the 
liquid in the vacum. 



65 



i ) / 



a 



' '£■ V- 







PHOTOGR. DBUCK DFR REICHSURUCKERE1 



Zu der Patentschrift 

M 188754. 



No. 188,754, Published Sept. 12th, 1907. 

Process and Apparatus for Producing a Stable, 

Non-Alcoholic Drink Containing 

Carbon Dioxide. 

Georg Goldberg. 

The production of non-alcoholic beer, including 
pasteurizing the wort before the commence- 
ment of fermentation, as well as the necessity of 
strongly impregnating such a beer with carbon 
dioxide, to make it a luxury, is well-known. 

But the necessity that the de-alcoholized beer 
must not only be free from alcohol, but must 
also be capable of pasteurization in a thorough 
and simple manner and must have a corres- 
pondingly high carbon dioxide content, is the 
cause of the limited production of a non-alcoholic 
beer. 

In the production of a non-alcoholic beer it 
has been customary up to the present, as before 
mentioned, to pasteurize the wort before the com- 
mencement of fermentation, weakly impregnate 
it with carbon dioxide and then pasteurize it 
again. This second pasteurization was an ab- 
solute necessity up to the present, because the 
impregnation with carbon dioxide did not take 
place with complete exclusion of the air, so that 
the effect of the pasteurization could be again 
destroyed. The necessity of a renewed pasteuri- 
zation required the limiting of the amount of 
carbon dioxide, which resulted in a drink of 
slight palatability. 

The small content of carbon dioxide also re- 
quired strong bottles because of the considerable 

69 



increase of pressure during the pasteurizing, and 
many bottles are burst and their contents lost, 
if it is desired to bottle beer having a large 
content of carbon dioxide. Because of this, the 
price of the non-alcoholic beer is increased. 

By using the new process, the before men- 
tioned evils are obviated. 

This new process consists in pasteurizing the 
beer before fermentation, as is customary, but 
in bottles provided with closures. The beer is 
then cooled, and impregnated with carbon 
dioxide while the air-tight closure of the bottles is 
constantly maintained, whereby the vertical pipe 
which reaches almost to the bottom of the bottle 
is used as a mixing tube, because the carbon 
dioxide is led into the lower part of the bottle, 
from where it rises and traverses the entire con- 
tents of the bottle. Then the conduit for the 
carbon dioxide is removed while the air is ex- 
cluded, and the bottle is ready for shipment with- 
out a renewed pasteurization. In this process 
the kind of closure used and the manner of its 
use plays a very essential part, as it is only 
through this that it is possible to obviate the 
second pasteurization hitherto necessary and to 
so strongly saturate the non-alcoholic beer with 
carbon dioxide, that a good stable drink is se- 
cured. 

It is known to connect a pasteurization vessel 
for beer, with a relief vessel filled with carbon 
dioxide by means of a pipe in such a manner, 
that the valve of the vessel is opened by the 
screwing on of the pipe, and is automatically 
closed by the unscrewing thereof, so that the 
entrance of an infection through the atmospheric 

70 



air is obviated as much as possible. This known 
apparatus cannot however, be used without es- 
sential changes for carrying out the foregoing 
process and cannot be used at all for pasteur- 
izing beer in closed bottles. By means of the 
known apparatus, all the beer is not pasteur- 
ized, for the beer in the pipe and in the relief 
vessel is withdrawn from the pasteurizing 
zone, and does not become stable. If this 
unpasteurized beer returns to the cask, it spoils 
the pasteurized beer, whereby the entire pasteuri- 
zation becomes worthless. The valve closure of 
the known apparatus, being a spring closure, has 
the disadvantage that the spring is exposed to 
changing temperatures and to contact with a 
moist atmosphere and hot liquid, so that a weak- 
ening and rusting of the spring and a loss of 
tightness of the closure are unavoidable. 

The mentioned evils of the known process for 
producing a non-alcoholic beer are obviated by 
the following invention, and the non-alcoholic beer 
or unfermented musts are so saturated with car- 
bon dioxide at high pressure, that they can be 
sent for sale in the pasteurizing vessel itself. 
Liquids which are low in carbon dioxide are how- 
ever not available for dispensing in syphons, be- 
cause a strong excess pressure is necessary. 

The drawings show an apparatus for carrying 
out the new process. 

Fig. 1 shows the apparatus in vertical section. 
Figs. 2 and 3 show the apparatus partially in sec- 
tion, in the open position and the closed position 
of the closing valve. Figs. 2a and 3a are hori- 
zontal sections on lines 1-1 and II-II of Figs. 2 
and 3. Figs. 4 and 5 show details. 

71 



The valve casting b, with a turn-plug c, is fas- 
tened into the vessel a. In order to render this 
air-tight closure possible, as well as to facilitate 
the easy 'and thorough cleansing of the bottle, 
the valve casting b is pressed on to the mouth of 
the bottle by a threaded part d. This part d is 
pushed over the valve set into the neck of the 
bottle, and over the head of the bottle, and rests 
upon the flange e of the valve casing b. 

The packing ring h is provided at the lower 
end of the thickened head of the bottle, against 
which the ring i which consists of two parts and 
is provided with exterior threading, is pressed. 
The threaded part d reaches to this ring, and is 
provided at its lower end with internal thread- 
ings, so that it can be screwed over the divided 
ring i and thereby close it, and by further turn- 
ing draw the ring i upwardly and firmly against 
the packing ring h, while on the other hand, it 
presses firmly upon the flange e of the valve cas- 
ing b, and thereby renders this air-tight with re- 
spect to the mouth of the bottle by means of the 
packing ring f. 

The valve casing is provided at opposite sides 
with openings k, 1 which connect both sides with 
each other and also connect the canals k', 1' which 
are parallel to the axis of the plug, with the in- 
terior of the flask, and with the outer atmosphere. 
The pipe m is connected to the opening k. Both 
canals k', Y , go through the turn-plug c, so that the 
bottle a can be filled with a liquid through the 
canal k' and the pipe m while the air in the bottle 
escapes through canal Y. As soon as the bottle has 
been filled with the liquid while an empty air 
space has been left in the neck of the bottle, the 

72 



plug c is turned to the left in the closed position 
by means of the key t (Fig. 5), which, for this 
purpose, has its two pegs 2' thrust into the holes 
of the valve c (Fig. 2a). Then the bottle, to- 
gether with the contents, is subjected to pasteuri- 
zation or sterilization. 

In order to force carbon dioxide into the cooled 
fluid a coupling n, which is permanently combined 
with the pipe o, is pressed over the head of the plug. 
This pipe and coupling must naturally be sterile. 
This coupling is effected by inserting the two 
pegs r of the pipe coupling (Fig. 2) in the holes 
s of the plug c, and turning the pipe coupling to 
the right. In this manner, by means of a bayonet 
closure the hermetic sealing against the air and 
the leading in of the carbon dioxide is accom- 
plished by means of the pipe coupling, because 
the valve is also turned into the open position 
when the coupling n is fastened tightly. Since 
the opening of the bottle closure without the key 
is only possible by joining the pipe coupling, se- 
curity is obtained because an unauthorized per- 
son cannot open the bottle during its transport 
from its place of pasteurization to the place of 
impregnation, and hence no infection can be 
added to the liquid. 

The part d naturally has recesses n (Fig. 4) in 
order that it can be pushed over the projections 
q' (Fig. 2a). After the treatment with carbon 
dioxide, the pipe coupling n is removed by turn- 
ing the bayonet closure to the left and the valve 
is again closed air-tight. 

Filling of the liquid into the bottles best takes 
place by means of a pressure pump, the lift of 

73 



whose piston is so measured that a single lift 
takes out the amount of liquid necessary for fill- 
ing the bottle. 



No. 195,489, Published February 18, 1908. 

Process For Producing So-Called Spruce 
Beer — Kummle. 

This invention relates to a process for pro- 
ducing so-called spruce beer. Spruce buds often 
contain ethereal oils, bitter stuffs and resin, 
which give the beer prepared from them a special 
aroma, and a bitter and very unpleasant taste is 
caused by the resin. In order to improve the 
taste of spruce beer, beer syrup has been added 
thereto (see Hand Book of Beer Brewing by L. 
Ritter v. Wagner, 6th Edition, 1884, Page 936). 
This, however, only weakens the bitterness of 
the beer, while the unpleasant resin taste remains 
unchanged. It is also known that the juice press- 
ed out of the spruce buds and boiled to the 
thickness of syrup, loses the resin taste when it 
is allowed to stand for a long time in closed 
bottles before being further treated to make 
spruce beer (see "Articles of Nutrition and Lux- 
ury," by Dr. Fritz Eisner, 1882, Pages 70 and 
71.) 

The following process is distinguished from 
these known processes in that Linden flowers are 
added to the hot or cold wort with the spruce 
buds. 

By this addition, the resin taste is removed, 
and the beer receives a pleasing aroma and be- 
comes more palatable. 

74 



To carry out the process, the wort is prepared 
in the known manner, boiled with more or less 
finely divided spruce buds and linden flowers, 
clarified, and fermented in the known manner, ac- 
cording to the strength of the beer to be prepared, 
They may be added to the wort after cooling and 
allowed to stand about 48 hours, until they have 
been completely extracted. 



75 



-n 




i6^£i= 






g Zu der Patentschrif 

PHOTOGR. DRUCK DER REICHSDRUCKEREL JYf 2 1 5 B20. 



No. 215,820, Published Nov. 5, 1909. 

Appaeatus For De- Alcoholizing Fruit Juices 
And The Like — Herter. 

It is known that not only juices of fresh 
fruits but those from dry fruits begin to ferment 
and contain alcohol when they are allowed to 
stand. Besides securing the most complete re- 
moval of the alcohol, it is desirable to retain 
the aroma of the fresh fruits as much as possible 
in the preparation of de-alcoholized fruit drinks 
from aromatic fruits, such as apples, oranges, 
lemons, etc. This is only possible if the de-alco- 
holizing is done so quickly and at such a low 
temperature, that the aromatic substances con- 
tained in the juices cannot be lost. 

Means for removing alcohol from fruit juices 
and similar liquids are already known, in which 
the liquids are circulated through a large, heated 
container in which they enter in a finely divided 
condition while the vapors are simultaneously 
sucked off. It is also known to dealcoholize li- 
quids for the purpose of producing a non-al- 
coholic drink, with an apparatus in which the 
liquid is led by means of a sprayer in a finely 
divided condition, into a vessel, is warmed in 
this vessel, and the escaping alcohol vapors are 
condensed in a second higher vessel by means of 
impact surfaces located above a cooling coil. 

These apparatuses are, however, not adapted 
to carry on de-alcoholization according to the 
above mentioned fundamental requirements. 

This invention therefore consists of an ap- 
paratus in which small, unheated vessels pro- 

79 



vided with dividing means, and which are acted 
upon by a vacuum pump, are arranged above 
a large container heated on all sides. These 
small vessels are connected at one side by the 
dividing means to the pressure pipe of a cir- 
culating pump, and at the other side by means 
of pipes to the dividing apparatus of the large' 
container, so that the liquids are freed to a 
large extent from alcohol in the small vessels 
while they retain their aroma, before they are 
again led into the large container in the ; course 
of their circulation. 

The small vessels arranged above the heated 
container are designed to take up the greatest 
part of the alcohol vapors and give them up 
as soon as they enter them, as the vapors are 
sucked off by means of the exhauster and have 
no time to condense in them. The vapors or 
exhalations of the aromatic constituents which' 
condense much more easily and quickly than the 
alcohol vapors, are condensed in the vessels be-' 
fore they leave, so that they enter from the con- 
ducting pipes into quite thin and narrow finely 
perforated pipes inclined towards each other. 
As these last^mentioned pipes are located in 
the cool or unheated containers, they cool the 
aromatic vapors which emerge, together with the 
circulating liquid, so that these vapors are again 
condensed to a large extent, before they emerge 
from the said pipes into the container. This 
cooling action of the said pipes in the small 
container does not go so far as to also complete- 
ly condense the alcohol vapors. The alcohol 
vapors emerge with the fruit juice from the 
said pipes and are immediately sucked off by the: 

80 



exhauster after they emerge. In this manner 
the alcohol vapors, but not the aromatic sub- 
stances, are removed from the fruit juice to a 
great extent, because these aromatic substances 
are again condensed before they emerge from 
the cooling tubes. Hence the cooling or radiation 
tubes, in combination with the unheated contain- 
ers have an action which is different from that of 
a sprayer. 

The fluid emerging from the cooling pipes is 
likewise cooled by its free fall through the evacu- 
ated containers. A part of the alcohol remains 
in the fruit juice and flows therewith into the 
main container. 

As this container is heated and this heat is 
transmitted to the pipes through which the juice 
enters therein, alcohol vapors are also generated 
in this container and sucked out by an exhaust 
pipe at the instant that the liquid emerges from 
the cooling pipes. A novel apparatus for oper- 
ating according to these fundamental require- 
ments is shown in the drawing. 

In order to heat the juice to 60° C. and ob- 
viate excess heating, the container consists of 
a cylinder 22, which is surrounded by the con- 
tainer 3. Water, having the mentioned tempera- 
ture, is circulated in the intermediate space 
which can be done suitably in the known manner 
by means of a pump 5 that pumps the water 
through conduits 2, 4 and 6 into a source of 
heat, as, for instance through a boiler 1 and 
leads it again from this between the two con- 
tainers. 

The fruit juice is removed from the heated 
container 22 by means of a pump 10 and led 
through a conduit 8, 11 out of the heated con- 

81 



tainer to the chambers 16 and 17 located above 
22, into which the juice enters in finely divided 
condition. The alcohol vapors which are formed 
in the chambers 16, 17, are sucked off by the 
vacuum pump 29 through the conduits 25, 26, 
27 and led through a conduit 29 to a condenser 
while the aromatic components remain. 

In order that the condensation of the aromatic 
substances and steam and the removal of the 
alcohol vapors should take place unchecked and 
as soon as possible, it is desirable to so arrange 
the dividing means in the chambers 16 and 17 
that they do not form plate-shaped surfaces cor- 
responding to the known sprayers, but form rad- 
ial arms 14 and 15 which are provided with 
small openings. 

After leaving the chambers 16 and 17, the 
juice circulates back to the container 22 through 
the pipes 18, 19, 20 and through dividing means 
14 and 15, similar to those before mentioned. The 
upper part of the chamber 22 is connected to the 
vacuum pump 29 by a branch conduct, so that 
the alcoholic vapors which are freed when the 
liquid leaves the dividing means 21, are immed- 
iately sucked out of the container. 

No. 202,771. 

A Process For The Manufacture of A Beer 

Which is De-alcoholized or Low in 

Alcohol — Published October 

15, 1908. 

Wernaer. 

It is known to produce a beer low in alcohol 
by the use of an alcohol fermentation. According 

82 



to the following new process, a proteid fermen- 
tation takes place without any substantial form- 
ation of alcohol. 

The known alcoholic fermentation is principal- 
ly caused by the zymase of the yeast while the 
effect of the endotryptase and similar enzyme 
groups is suppressed, whereby liquids contain- 
ing alcohol are produced, and the amount of ex- 
tract in the final liquor is correspondingly sub- 
stantially lessened. 

On the contrary, the proteid fermentation takes 
place without any substantial formation of alco- 
hol, according to the following process, through 
the endotryptase of the yeast, with almost com- 
plete suppression of the zymase by the use of 
temperatures which are between 15° C. and the 
growth optimum of the proteid decomposing 
enzymes of the yeast, whereby the original a- 
mount of extract of the liquor is entirely re- 
tained or is only slightly changed. 

A process for the production of non-alcoholic 
beer is known according to which the 3^east is first 
given a preliminary treatment at a temperature 
of from O G. to the growth optimum of the yeast 
in order to weaken the alcohol enzymes of the 
yeast as much as possible and to strengthen 
the proteid decomposing enzymes, and this yeast 
so treated is thereafter allowed to operate upon 
the beer wort for a considerable time, eventually 
for days, at O C. 

But in this known process, because of the 
low temperature, a decomposition of the pro- 
teids similar to the following process does not 
take place because of the workings of the yeast. 
Besides alcoholic fermentation which may enter 

83 



because of the regeneration of the zjnuase at the 
low fermentation temperature, together with 
slight endotryptase working, only a separation 
of substances is principally obtained, which, it is 
true, gives the beer a certain yeast tastp, but does 
not better the palatability of the beer. 

In contrast to this known process, which re- 
quires much time and labor, according to the 
new process, the yeast, which has been rendered 
zymotically powerless at the higher temperatures 
is brought into contact with the wort within the 
before mentioned temperature limits, whereby 
new effects are produced. 

The operation of the process takes place in the 
following manner. 

After the yeast has been given a preliminary 
treatment in the known manner, that is, rend- 
ered zymotically powerless or strongly weaken- 
ed, it is brought together with the beer wort 
made in any suitable manner. 

The wort, hower, is not cooled to a tempera- 
ture near zero, but it is first brought into con- 
tact with the yeast at the same temperature at 
which the yeast was given its preliminary treat- 
ment, and is kept at this temperature. 

The preliminary treatment of the yeast takes 
place at temperatures which are between 15° C. 
and the growth optimum of the type of yeast. 
This may be 25° and higher when top fermented 
yeast is used. The working of the yeast also 
take place at this temperature upon the wort. 

Within a very short time the proteolytic enzy- 
mes of the yeast seize upon a portion of the 
proteids of the yeast and the flat wort taste 
vanishes without any noticeable trace of alco- 



84 



hoi first arising. The yeast cells simultaneously 
produce products which, in their physiological 
action are identical or similar to those aromatic 
substances which only arise by the use of low 
fermentation temperatures, after many weeks 
of lagering, and produce to a large extent, the 
characteristic taste of ripe Lager beer. 

These are, for instance, traces of the ethereal 
and hexyl alcohols that exert a strong physiologi- 
cal action and cannot be produced in the known 
process for making beers low in alcohol. 

The yeast is allowed to act at first upon the 
wort at higher or lower temperatures within the 
before mentioned limits, according to whethe? 1 it 
is desired to produce the gustatory action of tb-' 
before mentioned substances more or less sharp- 
ly. 

As soon as a stronger action of the zymase 
takes place, which can be recognized with great 
precision in practice by known signs, the beer 
is cooled as deeply as possible to prevent alco- 
holic fermentation and to prevent foaming, and 
is immediately filtered. 

This entire process takes place within a few 
hours, and the filtration takes place easily and 
quickly, as the yeast has no opportunity for the 
separation of mucus and for the change of it 
membrane. 

On the contrary, at the warmer temperatures 
used, a slight separation of the yeast takes 
place from the liquid. 

After the filtration, the beer is further treated 
in the known manner. 

This beer has a double nutritive value, and 
the tonic and gustatory properties of Lager beer. 

85 



No. 217,844, Published January 18, 1910. 

A Process Foe Producing Kwass Containing 
Lactic Acid and Low in Alcoholic — Eis- 

ENBERG. 

Kwass usually means a drink low in alcohol, 
which is especially well known in Russia and 
which is secured from various fermentable sub- 
stances, and undergoes after-fermentation, which 
only takes place alter the kwass is drawn off into 
bottles or casks. Such a drink only has the char- 
acteristics of fresh kwass for a short time. It 
has not been hitherto possible to interrupt the 
fermentation after the necessary limit has been 
attained. After one or two days at the usual 
temperature the amount of alcohol, and in sour 
kwass the amount of vinegar increases so much 
that the kwass is no longer suitable for the pur- 
poses for which it was intended. 

The attempt to stop fermentation by keeping 
the kwass in cellars at low temperatures has 
been also unsuccessful although the alcohol fer- 
mentation has been retarded, because the vinegar 
fermentation continues at correspondingly low 
temperatures and the lactic acid fermentation, 
which is precisely what imparts the pleasant taste 
to kwass and has a great influence upon its 
dietetic value, is hindered. In any event, the 
kinds of kwass made up to the present time could 
not be kept in casks at the cellar temperature 
longer than seven to ten days, and those kinds 
in which the acid fermentation was most promi- 
nent, showed themselves to be the most stable. 

This lack of stability was a serious evil that 



86 



could cause great losses in the production of 
large quantities of kwass, because the kwass brewer 
was compelled to adjust the brewing of the 
kwass to the slightest variation in demand and 
a rational process of production was impossible. 
According to the following process it is pos- 
sible to produce a yeast kwass of pleasant taste 
which can be kept without change for a longer 
time, and as experience has shown, can be kept 
in bottles at the usual temperature for ten days 
and more, and can be kept in casks at a tempera- 
ture of the cellars, that is, from 8° to 9° C, for 
three months and more. This renders possible 
the production of large quantities of kwass in- 
dependently of the immediate demand and places 
the production upon a rational foundation. The 
process consists in interrupting the alcoholic 
fermentation taking place in the mash at a de- 
sired stage, and in also hindering a further 
vinegar fermentation whereby the kwass can be 
kept very long without changing its qualities. 
Furthermore, as a drink which has the taste and 
aroma of any desired fruit, kwass can be made of 
grain malt or from starch flour by means of this 
process. 

The method of operation is the following: 
Any desired grain flour, as for instance, rye, 
barely or potato flour is treated in the known 
manner with malt and water, at 45° — 70° 
whereby the flour is decomposed into dextrine and 
maltose ; that is, becomes saccharified. When this 
operation has been finished, as can be easily de- 
termined by the iodine reaction, the saccharified 
mash is clarified in order to remove the grain, 
and is then boiled. This causes the dissolved 

87 



proteids in the wort to curdle for the most part, 
and at the same time the ferments and bacteria 
which produce fermentation are killed. Then 
the wort is cooled to 12° to 15° C. and is led 
into special settling casks where the curdled pro- 
teids fall to the bottom. The clear part is then 
drawn off into other vessels for further treat- 
ment. 

The wort so prepared is now led into ferment- 
ing vessels and the necessary amount of top 
fermenting yeast, as for example, a pure culture, 
is added. The taste of bread, raspberry or apple 
kwass can be given to a kwass wort prepared out 
of ground malt according to the choice of the 
yeast. 

The yeast produces a pure and alcoholic fer- 
mentation in the yeast which is free from after- 
fermentation, and it is allowed to progress until 
the alcoholic content has reached the desired 
amount. 

Then the foam and the yeast which has risen 
to the top, is removed, and the malt is drained 
off from the deposit at the bottom so that any 
yeast cells which are still suspended remain 
behind. In order to remove these also, the 
wort is brought into a cooled room where the 
yeast, still suspended, settles to the bottom of 
the vessel. By means of a syphon or a similar 
apparatus the greatest part of the wort can be 
removed from the vessel. The liquid remain- 
ing at the bottom is filtered as in beer brewing 
in order to remove the yeast still contained there- 
in. 

The removal of the yeast from the wort can al- 
so take place by centrifugal force which may 

88 



take place at the same temperature and in the 
same room where the alcohol fermentation takes 
place. 

After the wort has been freed from the yeast 
as much as possible, it is inocculated with a pure 
culture of lactic acid ferments. It is known that 
where various ferments are present, the strong- 
er overpower the weaker. 

In this case the further alcohol fermentation, 
as well as the vinegar fermentation which may 
have begun, is overpowered by the lactic fer- 
mentation, which is not only harmless, but is 
desirable as it gives the kwass its pleasant taste 
and is also of great dietetic importance. In 
the kind of kwass known up to the present time, 
an undesirable vinegar fermentation is present, 
so that when the necessary content of lactic acid 
is to be obtained, the vinegar fermentation has 
already gone so far that the alcoholic and lactic 
acid fermentation cannot further develop. The 
lactic acid produced can only rise to about .5% 
at a temperature at which the kwass is usually 
stored. 

After the kwass has been made in this manner, 
it is filtered and then drawn off into bottles in 
which corresponding quantities of sugar, syrup 
or honey and spices are found. The sugar re- 
mains unchanged. 

The amount of alcohol is not more than .5% 
in the kinds of kwass with a lower amount of ex- 
tract after storing for about five months in cel- 
lars at 8°, while under the same conditions, .7 to 
1% of alcohol is present in kwass with larger 
amounts of extracts (7 — 8%). 

89 



It is already known to first acidify a boiled 
wort with a pure culture of lactic acid bacteria 
for making a lactic acid stable, clear beer, and 
then interrupt the lactic acid fermentation either 
from sterilization by means of heat, or by means 
of cooling, and then begin the alcoholic fermen- 
tation by the addition of yeast. 

In the foregoing process the operations are re- 
versed; that is, alcohol fermentation is first be- 
gun and this is interrupted by removal of the 
greatest part of the yeast, cooling, and the ad- 
dition of lactic acid ferments, so that the lactic 
acid fermentation is simultaneously begun. This 
gives the advantage that it is easy to produce 
kwass with a very low percentage of alcohol. 

It is also known in the production of beer to 
suppress the alcoholic fermentation to a desired 
degree by cooling and filtration of the beer and 
then introducing a second fermentation. 

These former processes are not concerned with 
the production of beer containing lactic acid 
and low in alcohol, or of kwass as in the fore- 
going process. In the latter the cooling also 
principally serves to stop the alcoholic fermen- 
tation and produce favorable conditions for the 
lactic acid fermentation to be begun. 



No. 231,375 of July 14, 1909, Wagner & Wagner, 
(Issued 1911). 

This relates to a process of preparing a de- 
alcoholized drink from wine, beer, etc., by frac- 
tional distillation of these liquors in a vaccum 
and separating the various fractions of the 

90 



vaporized aromatic substances from the vapor- 
ized alcohol by fractional cooling and absorption 
in suitable liquids. The various fractions of the 
aromatic substances are immediately introduced 
into the apparatus after their removal from the 
vacuum. The first fraction contains only the 
most easily distilled aromatic substances which 
are led into the first absorption vessel. The sec- 
ond fraction contains the less easily distilled 
substances and alcohol vapor which is separated 
by fractional cooling while the armoatic sub- 
stances are absorbed in the second absorption 
vessel. The third and last fraction contains only 
the remaining alcohol. 



No. 242,144, Published Dec. 23, 1911. 

A Process for Producing a Drink Low in 

Alcohol by Fermentation, Carbon 

Dioxide Being Produced. — Gilg. 

The following process relates to the production 
of drinks low in alcohol, in which carbon dioxide 
is produced by fermentation. The process utilizes 
the yeast present in the honey glands of flowers. 
A non-alcoholic drink has already been produced 
by the use of Leuconostoc dissiliens. This or- 
ganism propagates only in alkaline or neutral 
sugar solutions and furnishes drinks without 
natural acids. The fermentation must take place 
with a complete exclusion of the air and the 
finished drink must be guarded from the access of 
air because the air produces a blackening. 

91 



The sugar is changed into a substance like 
gum, namely, dextranose, which has an unpleas- 
ant taste and the gummy character, and the 
eventual dark color causes the product to be 
unadaptable for an article of luxury. 

It is also known that beers low in alcohol can 
be produced from beer worts by means of such 
yeasts that only slightly attack certain kinds oi 
sugar. For instance, it is known that the yeast 
"Saaz" only produces a low fermentation when 
the nourishing liquid does not contain ferment- 
able malto-dextrine. 

On the other hand, the yeast "Saaz" ferments 
solutions of ordinary cane sugar, like the strong- 
ly fermenting yeasts. It is therefore impossible 
to produce a drink low in alcohol from solutions 
of cane sugar by means of a yeast of the ' ' Saaz ' ' 
type as can be done from the following process. 
Aside from these two proceses, it was not pos- 
sible to produce the carbon dioxide of the hither- 
to known drinks which are low in alcohol or con- 
tain alcohol by means of fermentation in the 
drinks themselves, but it was forced mechanically 
into the liquid. In drinks which were produced 
by the use of Saehsia suaveolens and Citromyces 
the carbon dioxide was not produced by the fer- 
mentation itself, but was artificially led in. 
Sachsia finally develops carbon dioxide during 
the fermentation, but the fermentation is inter- 
rupted exactly when the carbon dioxide begins 
to be developed. 

The following process is directed to the pro- 
duction of drinks which are rich in carbon diox- 
ide and low in alcohol by means of fermentation. 

92 



The carbon dioxide is also formed by the fermen- 
tation and remains in the liquid with which it is 
intimately combined by the self-produced pres- 
sure. Ths is attained by the use of certain yeasts 
which have not been used up to the present time 
for producing drinks low in alcohol, and which 
are present in the honey glands of flowers. 

The honey glands contain mixtures of yeast 
whose composition is throughout very uniform. 
These yeasts form a natural biological group 
from which it is to be seen that none of the 
single ) T easts isolated by means of brewing could 
produce a fermentation whose product was simi- 
lar to that produced by this biological group 
with respect to constancy of carbon dioxide for- 
mation, taste and aroma. 

The honey yeasts possess the property of only 
fermenting a definite part of even larger quanti- 
ties of sugar in the fermentation utilized in the 
following process, but form so much carbon diox- 
ide that the drink has the characteristics of a 
foaming drink with intimately combined carbon 
dioxide, produced by natural fermentation. 

The fermentation also produces gums, which, 
although they are present in scarcely perceptible 
quantities, apparently have much influence over 
the intimate combination of the carbon dioxide 
produced by fermentation. The fermentation 
produces special flavoring substances, from which 
it is to be seen that the fermented liquids have a 
special taste that does not originate from the 
flowers used. 

The following kinds of yeast have been isolated 
from the above mentioned groups. 

93 



1. A Yeast With Large Cells. 

It forms at first very curly integuments in wort 
gelatine which later become smooth and polished. 
By means of free fermentation for one day and 
closed fermentation for five days, 1.2% of al- 
cohol is produced in a 7-10 per cent sowred sugar 
solution. 

It ferments Dextrose, Levulose, Mannose, cane 
sugar, maltose, Eaffinose, and slightly ferments 
Galaetorse and Kethyl Glucoside, hut formation 
of spores takes place under usual conditions. 

2. A Yeast of the Type of the Spiculatus 

Yeast 

xnis forms smooth, shining and large colonies 
in wort gelatine. They are quickly hindered in 
growth, in large quantities of fluid, or if air is 
lacking. There is no invert formation. They 
ferment Dextrose, Levulose and Mannose. They 
produce .65% alcohol in a 7-10% soured sugar 
solution in one day of free fermentation and 
five days of closed fermentation. 

3. Yeast of the Type of the Mould Yeast. 

The cells are elongated and have a very light 
colored content which slightly disperses the light 
and has strongly defined vacuoles. They occa- 
sionaly build a skin at the top of the nourishing 
liquid. They form hump-like colonies in wort 
gelatine which appear to be strewed with flour. 
It ferments Dextrose, Levulose, Mannose and 

94 



slightly ferments Galactose. They produce .32% 
of alcohol in a 7-10% soured sugar solution in one 
day of free fermentation and five days of closed 
fermentation. 

4. Torula Yeast. 

These form small spherical cells whose con- 
tents weakly disperse the light and mostly have a 
drop of oil. Occasionally sausage-shaped or elon- 
gated cells occur. They mostly build a moist, 
shining skin in liquids. In wort gelatine, flat- 
tened shining colonies with little projections are 
produced. There is no formation of spores or 
linking of spores. The yeast ferments Dextrose, 
Levulose, Mannose, cane sugar, and Raffinose and 
slightly ferments Galactose and Trehalose. It 
produces .64% of alcohol in a 7-10% soured sugar 
solution in one day of free fermentation and five 
days of closed fermentation. In carrying out 
the process, a sugar solution is fermented with 
the yeast and the escape of the carbon dioxide 
developed is hindered, so that a definite increase 
of pressure is self-produced which is also im- 
portant for the suppression of the activity of yeast 
at the proper time. 

Especially suitable yeasts are found in the 
honey glands of the Linden and the Elder trees. 
The process can be carried out by mixing sugar 
solutions, as for instance, the juice of fruits, with 
Linden flowers or Elder flowers. The quantity 
of the added flowers is dependent upon the speed 
with which the fermentation should be carried 
out and according to the increase of the 
yeast in the liquid. Either fresh or dry flowers 

95 



can be used. In using dry flowers, care is to be 
taken that the drying should take place at such a 
temperature at which the yeast is not killed. 

The practical utilization of the yeast of the 
honey glands requires a definite fermenting pro- 
cess. This consists in first adding the yeasts 
from the honey glands or flowers to the liquid to 
be fermented and in air being led in for a short 
time so that the yeasts 'are developed; this is 
followed by the special fermentation with com- 
plete exclusion of the air, and under such condi- 
tions that pressure will take place because of the 
developed carbon dioxide which cannot escape. 

An important quality of the yeasts used, which 
is especially made prominent by this process and 
through which they can be distinguished from the 
yeasts hitherto technically used, is their slight in- 
crease during their fermentation. This is of 
great technical importance because the filtration 
of the fermented product is much more easy than 
in the known processes, and because the yeast 
'does not produce large quantities of products of 
metabolism that could exert a bad influence on 
the aroma and taste. 

This process can be so carried out for example, 
that a 10% sugar solution which has been made 
sour by the addition of fruit juices, can be al- 
lowed to stand for two days after the addition of 
fresh or carefully dried flowers in an open vessel 
at about 25-30° C. for a preliminary fermenta- 
tion. Then the fluid is drained off from the 
flowers and is led into a closed vessel suitable for 
sustaining a pressure of about 8 atmospheres 
where it is allowed to remain at 30° C. while the 



96 



'air is completely excluded. The main fermenta- 
tion here is ended after about four days when 
the now finished drink carrying the carbon diox- 
ide produced by its own fermentation, is filtered 
while the air is excluded, and it is then filled 
into bottles. The drink so produced has a pleas- 
ant aroma and a refreshing taste, contains from 
.5 to .7% alcohol, and has large quantities of 
natural, intimately combined carbon dioxide, 
which only escapes slowly and in fine bubbles and 
is stable for a long time without any lessening 
of its good qualities. 



No. 246, 152 Published April 22nd, 1912. 
( Wernaer.) 

A Process for Producing a Beer Either Free 
From Alcohol or Low in Alcohol. 

(Addition to German Patent No. 202,771, Pub- 
lished January 29th, 1907.) 

The subject matter of the invention is a further 
extension of the process for producing beer either 
free from alcohol or low in alcohol according to 
Patent 202,771. According to this, yeast having 
weakened zygmatic and increased proteolytic 
strength is added to beer wort at higher tempera- 
tures to secure a good beer low in alcohol. 

The following process is characterized by the 
fact that the yeast is completely or partially sub- 
stituted by a juice resulting from the pressing 
of yeast and that has a large amount of endotry- 
pase, which is secured in the known manner in 



97 



that the expressed yeast juice is rendered zyg- 
matically powerless by keeping it in a, condition 
free from infection at temperatures between 10° 
and 60° C. 
This process offers the following advantages : 
While up to the present time a complete non- 
alcoholic beer can be produced only by continual 
control of the fermentation, a non-alcoholic beer 
can be produced by the sole use of the proteo- 
lytic expressed yeast juice, in which the zygmates 
are practically powerless, without special con- 
trol. 

A further new technical action is attained in 
that the filtration which up to the present time 
has been the chief difficulty in the producing of 
beers low in alcohol, is either entirely obviated 
or is lessened to a degree not known up to the 
present time. This is especially important if only 
the simplest means are available for producing 
the beer or special conditions require rapid pro- 
duction, as for instance in the case of an army 
in the field or the production of beers in tropical 
places. 

No. 273,034 Published April 18th, 1914. 
Gilg. 

Production of a Drink Low in Alcohol and 
Rich in Carbon Dioxide. 

The following process relates to an improve- 
ment in the process for manufacturing drinks 
low in alcohol and rich in carbon dioxide, whose 
carbon dioxide is produced by fermentation, by 
means of the yeasts found in the honey glands of 
flowers. 

98 



Up to the present time the process has been 
carried out by directly mixing the sugar solu- 
tion to be fermented with fresh or dried flowers, 
then subjecting it to the air for a definite time 
as for instance two da}^s, in which the yeasts 
found in the honey glands are developed, and 
then subjecting the liquid to the main fermenta- 
tion with complete exclusion of the air and under 
pressure which took about four days. 

The long period of time in which the prelimin- 
ary fermentation and the after fermentation was 
a disadvantage. 

In order to carry through the fermentation in 
this period of six days, it was also necessary to 
add considerable amounts of the flowers con- 
tained in the yeasts to the liquid to be fermented, 
so that the drink often received a flavor which 
was too strongly aromatic and hence unpleasant. 

A further hastening of the process could be 
secured by the addition of even larger quanti- 
ties of flowers, but the sharpness of the laroma 
was further increased and the drink was made 
unpalatable. 

A further disadvantage of the process up to 
the present was that the drink was lacking in 
body. 

Finally, the drink so produced had a slight 
and too little formation of foam. 

The following invention has the purpose of 
obviating these various disadvantages and to 
essentially better the process of production as 
well as the product, and uses the fact known in 
securing pressed yeast, that is, to add, a certain 
quantity of oil cake flour to the liquid to be fer- 

99 



mented as a nutritive material. In the foregoing 
case, however, the oil cake flour does not only 
serve as a nutritive material, and assists the fer- 
mentation by increasing the fermenting organ- 
isms found in the honey glands of the flowers, 
but additional fermenting exciters are added 
which are found in the oil cake flour itself, which 
are either strong or as may be better expressed, 
equally weak with those found in the honey 
glands of the bowers. These organisms arising 
from the oil cake flour supplement, as experi- 
ments have shown, the action of the flowers for 
the purpose of fermentation. 

Besides, the addition of the oil cake flour gives 
the drink more body and considerably increases 
the formation of foam. 

According to the invention, oil cake flour is in- 
troduced into the liquid to be fermented during 
the preliminary fermentation and the fermenta- 
tion is exceptionally hastened. Besides import- 
ant constituents of the oil cake flour go into the 
drink and remain therein after the fermentation. 

The addition of oil cake flour causes the fer- 
mentation to be very rapid so that the prelimin- 
ary and after fermentation are ended after forty 
eight hours, which is a very great advance from 
a producing viewpoint. This completion of the 
fermentation is, however, entirely independent 
of the quantity of the flowers added. It is no 
longer necessary to add very large quantities of 
the flowers containing the years to the liquid to 
be fermented. Only so many flowers are used as 
are believed to be desirable for the production 
of a definite aroma. Hence by the use of the oil 

J 00 



cake flour, it is rendered possible to regulate the 
aroma in any desired manner. 

The gum substances of the oil cake flour en- 
ter the liquid in very noticeable quantities during 
the fermentation. These remain in the finished 
drink and give more body and also increase the 
viscosity of the liquid and the formation of foam 
which depends thereon. 



101 



U. S. PATENTS. 

MALT EXTRACTS, ETC. 

187,313. Processes of Manufacturing Malt Ex- 
tract. Randall, Feb. 13, 1877. 

Ground corn or grain or other starch-bearing 
material is washed at about 180° in an unmalted 
condition, and then malt is mixed with it at about 
158° -160°. The first step eliminates the starch 
from the refuse and it is thus exposed to the full 
action of the malt, thereby insuring the complete 
conversion of this starch, into malted extract. 

210,496. Malt Extracts. Camrick, Dec. 3, 1878. 

Barley, wheat and oats are separately malted 
and the malted solutions extracted from each. 
The water used is not iabove 120° F., and the con- 
centration of the extracts to a syrupy consistence 
is effected in vacuo at 100° -120° F. This method 
preserves intact the phosphate albumenoids, glu- 
ten, and diastase. These extracts are now mixed 
in equal proportions, as each has certain of the 
above ingredients in greater proportions. 



218,231. Process and Apparatus for Heating 

Hops and Malt Extracts. Clausen, Aug. 5, 

1879. 

The wort is boiled in a vacuum pan, mixed 
with the hops, and the mixture is again boiled in 
the vacuum pan. 

102 



220,825. Process of Producing Malt Extracts. 
Gessner, Oct. 23, 1879. 

The cracked grain is put into a vat having a 
perforated bottom, and is heated to 156°-160°F. 
Water ' or other extractive liquid heated to 
160°F. or less is percolated through the grain, 
so that the malt extract is produced and passes 
through the perforated bottom. This produces a 
maximum conversion of the malt into dextrine 
and sugar and prevents decomposition through 
the fermentation of of the diastase. 



254,565. Brewing. Percy & Wells, Mar.. 7, 1882. 

To make a combined extract of hops and malt 
they are treated with glycerine, alcohol of the 
amyl or methyl variety and an alkali or bicar- 
bonate of soda. The extract may be mixed with 
molasses or other saccharine matter and evapo- 
rated in vacuo to a syrupy consistency. 



288,702. Manufacture of the Extract of Malt. 
Forbes, Nov. 20, 1883. 

The malt is extracted either by percolation, 
etc., b}^ a mixture of one volume of alcohol and 
three volumes of water. The resulting liquid is 
clarified and the resulting product contains in 
ian unchanged chemical condition, and free from 
starchy bodies, the diastatic principles. The 
temperature during the period of extraction and 
elimination is between 10d°-150°F., which is be- 



103 



s> 



low that at which the action of diastatic prin- 
ciples is promoted, to avoid the expenditure of 
convertive power. This solution is now brought 
to a suitable concentration so that its converting 
power on starchy matter can be exactly fixed. 



297,467. Process of and Apparatus for the Treat- 
ment of Hops in the Manufacture of Malt 
Liquors. Stemke, April 22, 1884. 

The hops are boiled with the wort in a vacuum 
pan, the heavy oils are then condensed from the 
vapors, and the lighter oils returned to the 
vacuum pan. 



541,300. Caramelised Extract of Malt. Theurer, 
June 18, 1895. 

None of the ingredients of this substance are 
burned or scorched. It is not fermentable, but 
on the contrary is a preservative, and will not 
mold or become offensive in odor, although it is 
fermentable when sufficiently diluted. It may be 
used as a coloring and flavoring extract. A wort 
is made as in the manufacture of beer. This is 
evaporated under vacuum to a thick syrup. It is 
then heated under pressure to impart a rich 
brown color and an aromatic or slightly acid fla- 
vor. The pressure may be 25-30 pounds, the tem- 
perature 240° -250° F., and the time of the treat- 
ment about two hours. 



104 



860,348. Process of Making Malt Extracts Rich 

in Diastase. Sobolka, July 16, 1907. 

Malt rich in diastase is cleaned, crushed, and 
separated. The crushed malt is then treated with 
lukewarm water at a temperature of 12.5-25° G. 
After a considerable amount of diastase has 
been extracted, the wash is allowed to stand for 
some time, and the clean extract is drawn off 
and concentrated in vacuo below 40° C. The 
meal and grit formed by the crushing of the malt 
is added to the residue in the mash tub and 
mashed with water at a temperature of 37.5 °C, 
under continuous stirring, to change the starch 
into maltose and dextrin. The mash is then per- 
mitted to stand for a certain time, after which 
the extract which contains sugar and diastase is 
drawn off and concentrated in vacuo at the same 
temperature as the first extract. 

The spent wash or slop of distillers is added 
to the solid residue remaining in the mash tub. 
The residue and slop are then mashed with the 
addition of water, so that the sugar and dextrin 
still remaining are dissolved. The thin extract 
thus obtained is drained off and condensed in 
vacuo in the same manner as the other two ex- 
tracts. The three extracts thus obtained are 
mixed and condensed in vacuo. 

1,100,176. N on-Hygroscopic Malt-Extract Prepa- 
rations. Elger. June 16, 1914. 

These are made by mixing the malt extract with 
casein calcium of the kind described in U. S. 
Patent No. 1,087,515 of Feb. 17, 1917. 

105 



1,105,119. Process of Removing the Bitter Taste 
From Malt Extract. Weyermann, July 28, 
1914. l 

Steam is conducted through malt extract, as 
for instance through the wort, which is simul- 
taneously heated by indirect steam. 



No. 1,181,460 of May 2, 1916, Kaufmann. 

Manufacture of Malt Syrups and Maltose. 

Green malt is ground and extracted so that the 
activity of the diastase is not impaired and the 
mass will not ferment or become sour. The ex- 
tract is separated from the branny and starchy 
residues and the extract is freed from starch 
granules. 

Water which is not alkaline, saline or sulfurous 
'. . . 

is heated and mixed with malt residues and cas- 
sava starch or meal. The gravity of the mash 
should not be less than 20° B. at 56° C. The 
temperature of the mash is gradually raised to 
65° C. as the cassava starch is added. The tem- 
perature is then raised to 68° -70° C, maintained 
thereat about 30 minutes, and rapidly raised to 
the boiling point and maintained thereat for 
twenty minutes or longer. 

Atmospheric pressure is suitable, but a pres- 
sure of 1 to 3 atmospheres may be used. 

The clear malt extract is now added to saccha- 
rify the mass, agitation being maintained and the 
mash being at 60° to 65° C. 



106 



No. 1,227,184 of May 22, 1917, Neidlinger. 
Process for Making Malt Syrup. 

This relates to a malt syrup which can re- 
place cane sugar in confections, as ice-cream, 
caramels, etc. 

A mixture of ground barley malt and wheat 
malt is mashed about fifteen minutes at about 
149° F. 

The digestion is then continued under slow and 
gradually increasing temperature until the tem- 
perature reaches about 171° F., so that the starch 
is converted into maltose. 

The clear wort is drawn off, and evaporated 
very slowly until its density is about 36° B. 
The albuminoids precipitates and are separated, 
and the residuary albuminoids are precipitated by 
rapidly cooling to about 32° F. The syrup is 
then filtered and is of a very permanent character 
and will not become turbid or cloudy. 

The syrup is almost white because of the wheat 
malt. 



107 



U. S. PATENTS. 
NON-ALCOHOLIC BEERS, ETC. 



264,941, Aerated Tonic Beverage. Frings. Sept. 
26, 1882. 

This consists of an extract of cereals malted or 
acted upon by malt, an extract of hops or other 
bitter or aromatic tonics, and carbonic acid, 
with the addition of other acids to secure stabil- 
ity. The extracts are combined in the same 
manner and proportions as brewers prepare 
hopped beer wort. The mashing may be so con- 
ducted as to produce more dextrine than mal- 
tose, thus preventing an unpleasant sweetness. 
To secure stability, the wort must contain at 
least one-tenth of one per cent of free acids be- 
sides the carbonic acid and if the acidity at the 
end of the mashing is not sufficient, acids must 
be added. This wort is then rapidly cooled in 
a cooler surrounded by an air-tight cover to 
35° — 40° F. and kept until the liquor becomes 
clear. It is then drawn off into casks and 
charged with pure carbonic acid to a pressure 
not exceeding one and one third atmospheres. 

This causes the liquid to again become turbid, 
but the separated substances are deposited. From 
the minute the wort leaves the brewing kettle, 
the air must be excluded or steriliz. 



108 



301,710. Process of Preparing Malted Bever- 
ages. Firings. July 8, 1884. 

This relates to the manufacture of a non- 
alcoholic effervescing beverage having an extract 
of cereals malted or acted upon by malt. These 
contain albumenoids, a part of which separate 
in the carbonated beverage, rendering it un- 
sightly. To secure a clear beverage containing 
the albumenoids in solution, a beer-wort, or any 
other liquid extract of cereals, malted or acted 
npon by malt, with the addition of hops, or if 
desired of other substances, is made, boiled, 
cooled down, and kept to a low temperature. 
The insoluble substances thus formed are re- 
moved by filtration, etc. The extract is then 
saturated with carbonic acid at moderate pres- 
sure which is maintained. All substances in- 
compatible with the presence of carbonic acid 
will gradually precipitate and form a sediment. 
The finished beverage is then racked off. 

316, 451. Processof Manufacturing Carbonated 
Malt Beverages Frings, Apr. 28, 1885. 

This relates to the beverages disclosed in No. 
264,941. Such beverages are deficient in lactic 
acid a large amount of which is present in al- 
coholic fermented malt liquors. This\ lactic 
acid is supplied extraneously in a more or less 
concentrated solution, etc., to imitate any malt 
liquor. 

410,872. Process of Making Weiss-Beer Extract. 
Boefer & Kruse. Sept. 10, 1889. 

Barley-malt and wheat are ground, mixed 
and soaked in water at about 40 °E. Then more 

109 



water is added and the temperature raised to 
70 °R. The liquid is removed by straining and 
the solution kept at a temperature of about 70 °E. 
until the saccharine matter has been produced. 
The solution is then mixed with a decoction of 
hops. The water is driven off by boiling and 
the residue is the malted extract. 



470,621. Treatment of Beer. Hoff Mar. 8, 1892 

This relates to the treatment of beer so as to 
remove alcohol and fermenting germs. The 
beer is boiled in a still under the highest possible 
column of a rectifying apparatus, such as is 
used in refining spirits. The first condensation 
vessels of the apparatus behind the column are 
connected, so that all the evaporated water is 
condensed and flows back into the beer. The 
beer is thus deprived of its alcohol and the fer- 
menting germs. The albumenoids also become 
coagulated, and the beer is therefore cooled and 
filtered. The coagulation of the albumenoids may 
be prevented by less pressure in the still so that 
the temperature is below the ordinary boiling 
temperature. The liquid is carefully kept from 
contact with the air, while being cooled and 
filtered and is conducted into a closed vessel in- 
to which carbonic acid gas is forced. The taste 
and smell of the beer are caused by certain 
bodies more volatile than alcohol, and which have 
been forced out therewith. Of the from one to 
five per cent high grade alcohol, according to the 
quantity of the same in the beer, first driven off 
and condensed, the first one-third is submitted to 



110 



a separate and fractional distillation, and the 
mixture of volatile substances so obtained is 
mixed with the boiled beer and gives it its 
original taste. If this is not sufficient, an ex- 
tract made from malt and hops may be used. 
The liquid may be pasteurized. 



492,052. Process of Making Beer. Rach. Feb. 
21, 1893. 

This relates to the production of a beer rich 
in extracts of malt and comparatively poor in 
alcohol. A highly concentrated wort of about 20° 
Balling or even more is made, the concentration 
being made in a vacuum kettle and at a low tem- 
perature to preserve the diastasis properties of 
the wort. This concentrator! wort is divided into 
three portions. One quarter of it is filtered and 
changed into a clear concentrated liquid wort. 
One quarter is filtered and dried in a vacuum 
kettle. The remaining wort is boiled with hops, 
cooled off and stored in a cool storage house 
and is then kraeusen wort and is used after- 
wards as so-called krauesen beer. The weaker 
worts collected from the mash material are col- 
lected in the beer kettle and boiled with hops and 
concentrated to 8° Balling and cooled. Yeast is 
added and fermentation ensues, and this beer is 
then taken to the chip cask as usual. Yeast is 
now added to the concentrated strong kraeusen 
wort to convert it into kraeusen beer. Ninety 
part of the beer in the chip cask are now com- 
bined with ten parts of the kraeusen beer and 
the mixture is subject to the usual cellar treat- 
Ill 



ment. When the beer is ready for racking off 
it may be combined with any desired percentage 
of the concentrated diastatic wort, either in 
liquid or dry form. 



613, 915. Manufacture of Non-Intoxicating Bev- 
erages. Uhlmann. Nov. 8, 1898. 

The mashing is performed at a very high tem- 
IDerature, 170° — 175° F., so that more dextrine 
than maltose is produced. This dextrine cannot 
be converted into carbonic acid gas and alcohol. 
The usual processes of sparging, racking and hop- 
ping follow, and the wort is then fermented by 
yeast of the Frohberg type, while air is pumped 
in at least two hours a day until the product 
has reached the hochkraeusen stage. Then the 
liquid is allowed to complete its fermentation 
and is boiled to evaporate the alcohol and the 
carbonic acid gas. To this boiled product, after 
being cooled, fifteen percent of kraeusen of a 
low original gravity is added to restore the 
taste, appearance, and effervesence of lager beer 
This beverage contains less than two per cent 
of alcohol. 



662,172. Process of Producing De-alcoholized 
Fermented Beverages. Muller. Nov. 20, 1900. 

The alcohol-containing beverage is distilled at 
less than ordinary pressure in an atmosphere of 
carbon dioxide. The beverage may be con- 
tinuously agitated. This preserves the color, 
smell, and taste of the beverage. 

112 



680,076. Process of Producing Non- Alcoholic 
Malt Liquor. Rath. Aug. 6, 1901. 

Malt is mixed with water at 35° C. The mix- 
ture is stirred and the temperature gradually 
raised during one-half hour to 50° — 53° C. 
The mash is allowed to stand at 53° C. for one 
hour, or it may be gradually raised to 57°. At 
the end of this hour of standing, the mash is 
maintained at 70° C. for twenty-five or thirty 
minutes, to cause saccharification. The mixture 
is then clarified and the clear wort boiled for 
twenty five minutes. It is then, while seething 
hot, poured over the malt residue, and allowed 
to remain in contact therewith for ten minutes. 
It is again drawn off, boiled for fifteen minutes, 
and while boiling hot poured over the malt resi- 
due and allowed to remain in contact therewith 
for ten minutes. The clear wort is then boiled 
with hops until it becomes brightly transparent 
and shows fine flocks. An infusion is formed 
from the residue by covering it with water at 
from 77° to 80° C, and allowing this to stand 
for fifteen minutes. This infusion is also boiled 
with the wort during the hopping. A second in- 
fusion may be made. The wort is now cooled 
and impregnated with carbonic acid gas. 



709,713. Process of Manufacturing Non- Alcohol- 
ic Beer. Lapp. Sept. 23, 1902. 

The wort is boiled, mixed with a large quantity 
of air to thoroughly aerate it, and the liberated 
vapors and steam are led off. The wort is then 

113 



saturated with ozone, and impregnated with car- 
bonic acid gas at a pressure of ten atmospheres, 
and while under this pressure rapidly cooled be- 
low 0° C, to precipitate the albuminous bodies. 
The liquor is then filtered and saturated with 
carbonic acid and again filtered. It is then 
again subject to a pressure of about ten atmo- 
spheres. The air is continuously excluded. 



No. 717,744 of January 6, 1903, Hahn; Production 
of Fermented Beverages. 

In making fermented beverages, it has hither- 
to been usual to separate the albumen, or to 
peptonize it or add antiseptics. 

Hopped beer-wort has an albumen solution 
added thereto, and then yeast is added to cause 
fermentation, which takes place at a low tem- 
perature. 

The finished product is a slightly alcoholic 
nutritious beverage with a high percentage of 
albumen of as great keeping power as sterilized 
beer. 



No. 718,253 of Jan. 13, 1903, Hobson, Concen- 
trated Hopped Wort. 

The hops are mechanically treated to separate 
the lupulin or flour, which imparts the distinc- 
tive aroma and flavor. New hops should be 
dried crisp, to enable easy separation. 

If a non-alcoholic beer is to be made, the hops 
are boiled or digested with water to extract the 
remaining useful properties thereof, the mixture 

114 



being slowly heated to a temperature below boil- 
ing, say 200° F. This infusion is then digested 
with spent malt, etc., to remove the tannic acid. 
The hop extract is then run off into the mash 
tun and the ground or crushed malt added and 
mashed as usual. The liquor is then strained 
off and concentrated in vacuo to a treacly liquor 
which forms a stiff paste when cold. The lupulin 
is mixed with the hopped wort just before it 
reaches its final degree of concentration. This 
concentrated hopped wort may be dissolved in 
hot water, and then mixed with cold water, for 
making a non-alcoholic beer. The preliminary 
abstraction of the lupulin preserves the aroma 
and flavor. 



721,383. Manufacture of N on-Intoxicating Bev- 
erages. Nilson. Feb. 24, 1903. 

The malt is mashed so as to secure the smallest 
possible percentage of sugar. This may be ac- 
complished by employing a high initial tempera- 
ture of about 162.5° P., and maintaining the 
mash at about that temperature until conversion 
is completed. Directions are given for malting 
with grits or rice. Instead of concentrating the 
wort by boiling it, it is cooled to about 63.5° and 
rapidly fermented. The period of fermentation 
should not be greater than 24-36 hours and 
should never greatly exceed 48 hours. The tem- 
perature of fermentation is about 63.5° F. to 77° 
F., and the strong top fermenting yeast is pre- 
ferred. The yeast is removed and the alcohol 
is partially or completely expelled by boiling, 

115 



which also precipitates the albumenoids and 
gives the desired cooked taste. Hops may be 
added during the boiling. If a de-alcoholized 
product is desired it may be artificially charged 
with carbonic acid gas. If a small percentage 
of alcohol is unobjectionable, some kraeusen may 
be added for a slight secondary fermentation. 
The omission of the boiling between the mash- 
ing and fermenting prevents the loss of the hop 
flavor and aroma and prevents the overcooking 
of the malt extract, which imparts a bitter or 
bready taste, and darkens the color. 



786,771. Process of Manufacturing Non-Alco- 
holic Beer. Lapp. Apr. 4, 1905. 

Wort is fermented with yeast at about O'C. 
The yeast is preferrably pure Sacharomyces cer- 
visiae. This yeast is washed in sterilized water 
and is then permitted to stand in water, where- 
upon it separates, one portion sinking to the bot- 
tom and another rising to the surface. Only the 
first mentioned portion, suitably aerated should 
be used. The vessel containing the wort may be 
tightly closed during the fermentation to exclude 
the air and retard the action of the yeast. Be- 
cause of the low temperature and lack of oxygen, 
the generative power of the yeast is so dimin- 
ished that it only assimilates the easily diffusible 
nitrogenous bodies, while the more difficultly dif- 
fusible albuminous bodies remain unchanged. 
After some time, usually thirty-six hours, the 
wort becomes turbid, indicating that the yeast is 
about to sprout and that the generation of alco- 

116 



hoi and carbon dioxide is about to begin. Tests 
are given for determining the time within which 
the turbidity of the wort will begin. As soon as 
the yeast is about to sprout, it is separated from 
the beer and later is filtered and carbonated, and 
again filtered. 

No. 830,506 of September 11, 1906. 

Ferment and Process of Producing the Same. 
Johnson & Hare. 

This new ferment is Saccharomyces there man- 
titionum and is produced from Eucalyptus leaves 
by allowing them to stand at 160° F., with pre- 
viously boiled inverted sugar or malt wort. This 
ferment will submit to at least 170° F., and still 
live. Hence cooling and refrigerating is ren- 
dered unnecessary. Non-alcoholic beers can be 
made therewith by preparing wort with the 
highest possible percentage of non-fermentable 
carbohydrates, cooled to suspend fermentation, 
and then de-alcoholized. A superior article is 
thus produced. 

Further directions are given in U. S. Patent 
No. 839,067. 

No. 874,216 of December 17, 1907. 

Process for Making Non-Alcoholic Beverages 

From Fermented Liquids. Linzel & 

Bischoff. 

In de-alcoholizing beer, etc., in a vacuum it is 
best to keep its volume uniform, to prevent pre- 

117 



eipitation and facilitate the removal of the alco- 
hol. A continuous current of steam and an inert 
gas, as air, is injected during the distillation. 
The air accelerates the evaporation, and the con- 
densed steam replaces the evaporated alcohol. 
The amount of air and steam is determined for 
each liquid. The less easily volatile ingredients 
of the hops and aromatic substances remain be- 
hind. 



935,814. Method of De-alcoholizing Beer. Pribyl. 
Oct. 5, 1909. 

The beer is heated to about 65° F., and is 
then sprayed in a tank, thus liberating carbonic 
acid gas which is collected and liquefied. The 
beer is then heated in a coil to 150° F., and is 
sprayed to liberate the alcohol in the form of a 
vapor which is condensed. The de-alcoholozed 
beer is cooled and charged with the carbonic acid 
gas previously liberated therefrom. The bever- 
age has the taste, appearance, aroma and effer- 
vescent qualities of beer. 



No. 938,374 of October 26, 1909 Eisenberg. 
Process For The Production of Kvass. 

This process renders it possible to produce 
a kvass of any desired flavor which may be 
stored ten days and more in bottles at ordinary 
temperatures, and three months and more in 
casks at a cellar temperature of 8° — 9° C, 
without change of constituents. 

118 



Disintegrated malt, from rye, barley, etc., or 
potato flour, is treated in the known manner 
with water at 45 G — 70° C, whereby the starch 
is separated into dextrose and maltose. Then 
the wort is leached, strained, and boiled. It is 
then cooled to 12° — 15° C, and the separated 
particles are allowed to deposit. The clear wort 
is fermented repeatedly with cultivated yeast, 
which imparts any desired taste. The alcohol 
produced is only 0.5 per cent. The wort is 
separated from the yeast cells, and lactic acid fer- 
ments are introduced. These overpower furth- 
er alcohol fermentation, and at the temperature 
at which kvass is usually stored, the lactic acid 
content can only rise to 0.5 per cent. The kvass 
is then filtered and flavored with sugar, hone}^ 
or spice. 

No. 965,704— Ji% 26, 1910— Goldberg. 

This -corresponds to German Patent JSTo. 188,754. 

No. 977,603 of December 6, 1910. 

Process of Brewing Beer of Low Alcoholic 
Contents Deckebach. 

The wort is mixed with yeast, cooled, and led 
to a fermenting tub. There it is fermented in 
the presence of oxygen having a pressure of five 
to ten pounds above that of the atmosphere, and 
at 45° F., until the extract in the wort, originally 
the usual twelve per cent, is reduced to above 
eight per cent. The fermentation proceeds at a 
moderate rate because of the lowered tempera- 
ture. As the yeast cells rise to the top of the 

119 



liquid, they discharge gases which consist largely 
of alcohol vapors and carbonic acid gas which 
are carried out by a pipe. The discharged yeast 
cells take on a fresh amount of oxygen and then 
sink to the bottom of the liquid. The oxygen 
under pressure at the top of the wort stimulates 
the yeast cells and the proportion of carbonic 
acid gas to to alcohol is increased. After the 
extract in the wort has been reduced to eight per 
cent, the temperature of the entering oxygen is 
raised to 80° F. The fermentation then pro- 
ceeds more rapidly until the amount of extract 
has been reduced to four per cent. The tempera- 
ture of the entering oxygen is reduced to 38° 
F., thereby checking the rate of fermentation, 
which is allowed to proceed until the has been 
reduced to three per cent. The beer is then 
withdrawn from the surface of the fluid, forced 
through a cooler and strainer, and back to the 
surface of the fluid in the closed fermenting 
tub. Cool oxygen is forced into the beer between 
the pump and cooler. The beer is circulated un- 
til it has been cooled to 31.5° F. It will then 
contain three per cent of alcohol. By raising 
the temperature to 120° F., instead of to eighty 
degrees, the alcohol is reduced to less than one- 
half per cent. 



979,810. Manufacture of Malt Beverages. 
Wahl. Dec. 27, 1910. 

(Eeissued as No. 13, 315) 

The malt wort is subject to a temperature 
of 50° C, at which lactic acid bacteria thrive 



120 



to the exclusion of practically all other organ- 
isms. This temperature is maintained until the 
proper degree of acidulation from about one- 
tenth to five tenths per cent has taken place. 
Then the acidulated wort is cooled, and carbonat- 
ed. It may be flavored with hops, juniper-ber- 
ries, etc., It is essential that the mash or wort 
be inoculated while at the prescribed tempera- 
ture or in the range thereof, with the lactic acid 
bacteria, so that after peptonization and starch 
inversion have been completed, the liquid must be 
cooled down to that temperature. 

No. 1,000,596 of August 15, 1911 Gilg. 

Sugar-containing solutions are fermented by 
yeasts found in the honey of blossoms, as those 
of the lime, linden or elder trees. The amount 
of the blossom determines the rapidity of the 
fermentation. Fresh or dried blossoms may be 
used, but the drying must not kill the ferments. 
The yeast in nectaries of the lime and elder trees 
contain a yeast of large cells, of spiculatus, of 
mould, of torula. The yeast of large cells forms 
on wort gelatin curled layers at first, which then 
become smooth. It ferments dextrose, levalese, 
mannose, cane sugar, maltose, ramnose, but only 
small amounts of galactose and methylated 
glucoside. The spiculatus yeast forms very 
large colonies and is injured by want of air. 
It ferments mannose, levulose and dextrose. The 
mold yeast has long cells of a brilliant content 
and well shaped vacuols. It ferments dextrose, 
levulose, mannose, but only small amounts of 
galactose. The torula yeast has globe-like cells 

121 



weak in light refracting contents. If ferments 
dextrose, levulose, mannose, cane sugar and raf- 
finose, but only small amounts of galactose and 
trehalose. 

A culture of the ferment may be prepared by 
a sugar solution. The fermentation is effected 
in a preliminary phase while air is admitted, and 
in a main phase while air is excluded. 



1,017,086. Process of Removing Alcohol From 
and Purifying Beer. Deckebach, Feb. 13, 1912. 

Wort at about 45° F., is drawn into the fer- 
menting tub from the hop- jack. The fermentation 
is allowed to proceed to any degree desired, for 
instance until it contains about six per cent ex- 
tract. The temperature will then be found to 
have risen to about 52° F. The beer is then 
pumped off, through a pipe having a strainer 
through which air under pressure and at tem- 
perature of 140° F. is injected. This heated air 
absorbs and carries off the alcohol. The beer- 
is then forced into a cold air vessel, through a 
cooler and then through a strainer back to the 
fermenting vessel. The circulation is continued 
until the beer is at about 32.5° F. 



1,071,238. Process of De-alcoholizing Beverages. 
Aug. 26, 1913, Jung. 

The beverages is gradually heated under dim- 
inished pressure. The substances which volatilize 
at a low temperature as the aidehydes and 

122 



ethers volatilize first and are absorbed in a vessel 
containing a liquid of the same character as the 
one being treated, save that its alcohol content 
has been previously removed and there is prefer- 
ably added to it or mixed with it some syrup of 
sugar. When the beverage being treated is at 
boiling point, the alcohol passes over with the 
aromatic substances which constitute the flavor 
or other characteristics of the natural beverage. 
The alcohol is separated by fractional cooling 
and the aromatic vapors are absorbed as before. 
The deal-coholized beverage is then mixed in suit- 
able proporations with the liquid containing the 
aromatic substances. It may then be filtered 
while the air is excluded, impregnated with car- 
bonic acid gas, bottled and pasteurized. 



No. 1,082,411 of December 23, 1913. 

Evaporating Apparatus. Ooozolino. 

The liquid to be de-alocholized is placed in a 
vessel connected with a vacuum pump and heated. 
A number of sheets of fabric, as burlap, linen, 
etc., are partially immersed in the liquid, which 
is raised by capillary action into the sheets and 
evaporated. 

1,084,833. Manufacture of Non-Alcoholic Bever- 
ages. Wagner Jan. 20, 1914. 

The process is carried out in three stages. In 
the first stage the beverage is heated to a low 

128 



temperature under diminished pressure, the tem- 
perature being such that only the most volatile 
and subtle aromatic substances are evaporated, 
that is, those which volatilize below the point at 
which alcohol distils over. These aromatic sub- 
stances are absorbed in a vessel containing alcohol 
free liquid mixed with sugar. In the second stage, 
the temperature is raised to an extent 'sufficient 
to evaporate the less volatile aromatic substances 
which volatilize at a point where the alcohol be- 
gins to evaporate. These vapors are collected 
in a second vessel containing absorption liquid. 
In the third stage the alcohol is distilled off and 
absorbed. The liquids in the first and second ab- 
sorption vessel can be mixed. 

1,089,862. De-alcojwlizing Liquids. OverbecJc. 
Mar. 10, 1914. 

The liquid to be treated is placed in a number 
of tanks of various heights. Carbonic acid gas at 
a pressure of about 2y 2 lbs. per sq. inch is 
caused to enter the lower part of the first tank, 
it passes up through the liquid in the lower part 
of that tank and escapes at the upper part of the 
tank. It is then conducted to the lower part of 
the second tank and passes up through the liquid. 
The carbonic acid gas thus passes up through 
all the tanks and blows all or nearly all the 
liquid into froth. The froth in the last vessel 
is prevented from passing out of the tanks. The 
carbonic acid gas after it has left the last tank, 
passes through a cooling coil and then into the 
water contained in the lower part of a gaso- 

124 



meter, where it is caused to pass through coils 
where it is warmed previous to again entering 
the first tank. The process is thus a continuous 
one, the gas being used time after time until the 
alcohol is removed as required. 

1,117,613. Manufacture of Temperance Beer. 
WaU. Nov. 17, 1914. 

The malt is mashed in the usual way. Just 
prior to yeasting the malt, the acid-extracted sub- 
stances of malt containing lactic acid and the 
peptase of the malt activated by the lactic acid 
is added thereto. This extract may be made ac- 
cording to U. S. Patent No. 1,006,154. The 
yeasted wort is cooled to nearly the freezing 
point to arrest fermentation from the start, and 
is kept at that temperature from 24-48 hours, 
or until the alcohol content attains not more than 
twenty one-hundreths of none per cent by 
volume. The beer is then prepared for the mar- 
ket in the usual way. The quantity of the liquid 
containing the acid-extracted substances of malt 
should be from 3 to 5 per cent to give the result- 
ant product an acidity of from .05 to .1 per cent. 
This process enables the yeast to be kept longer 
in contact with the wort without producing an 
excess of alcohol and the yeast settles more 
quickly. 

1,146,171. Beverage and Method of Preparing 
Same. Kaiser & Stroebel July 13, 1915. 

This is made from barley malt, rice, dextrin, 
hops, water and yeast for causing fermentation. 

125 



Various medicinal substances as iron salts, etc., 
may be added. Ground malt is mashed with 
water at 30° R., and ppptonized one hour. A 
mixture of ground rice and ground malt and 
water is made in another vessel and the mixture 
is petponized for 25 minutes at 30° R. and is 
then boiled 50 minutes. The malt mash liquid is 
now drained off, added to the raw cereal, and 
mashed and boiled for 15 minutes which destroys 
the action of the diastases. The combined mix- 
ture is then transferred to the malt mash tub 
containing the residue of the ground malt, and 
the temperature raised to 62y 2 ° R. in five min- 
utes at which temperature the diastase yet re- 
maining in the malt mash saccharifies all the 
starch. Raising the temperature to 62.5° R. in 
five minutes converts the starch of the cereal wor ■ 
into dextrin instead of into maltose. The wort is 
then pumped into a tank containing the dextrin 
which it takes up, the wort being kept at 62.5° R. 
until the transfer is completed. The combined 
worts are now cooled to 12° R. and yeast is added 
and allowed to ferment one per cent of the whole 
extract. The entire wort is now boiled for five 
hours, so that a large percentage of the albu- 
menoids contained in the wort are absorbed by 
the growing yeast cells, together with consider- 
able quantities of mineral salts. The yeast cells 
are also ruptured and their entire contents dis- 
solved in the wort. The liquid is now hopped, 
cooled to 1° R., kept at this temperature for 24 
hours, cooled to the freezing point, carbonated 
and filtered. 



120 



No. 1,149,700 of Aug. 10, 1915, Sltizel, Non-Alco- 
holic Beverage. 

This patent utilizes the spent beer or fer- 
mented mash which has been de-alcoholized. 

This is hopped, or flavored with sliced ginger, 
cooled, settled, filtered, and carbonated. 



No. 1,152,415 of Sept. 7, 1915, Hinterlach, Process 
of Brewing Beer. 

It is old to brew beer containing a small per- 
centage of alcohol by mixing beer, ready for con- 
sumption, with unfermented beer wort and cool- 
ing and filtering. This beer had to be pasteurized 
at once at a temperature above 55° C, without 
preliminary storage, which caused a certain de- 
terioration. 

Experiments have shown that this beer more 
nearly resembles ordinary beer, if the mixture is 
not immediately pasteurized, but is first stored at 
about 0° C, then duly filtered, filled off and pas- 
teurized. 



No. 1,163,453 of Dec. 7, 1915, Rack, Process of 
Making Beer. 

A beer of about two per cent, alcohol is made 
by preparing the wort from separate mashes, in 
one of which the di astatic action is permitted to 
be completed so that the wort may be drained 
through the usual filter-tub false bottom, while 
the other mash is so controlled that the diastatic 



127 



action of the malt is interrupted at once as soon 

as it has split the starch of the malt or raw grain 
into malt sugar and dextrin and before the dex- 
trin has been appreciably converted into malt 
sugar. This second mass is treated by a filter 
press, and the combined wort is fermented. 



No. 1,163,454 of Dec. 7, 1915, Bach, Process of 
Making Beer. 

In krauesening the common practice is to make 
the krauesening wort of the same character and 
and constituents as the main wort. 

In this patent, the krauesen wort has a very 
small percentage of soluble albumenoids and pep- 
tones, but prossesses a sufficient amount of malt 
sugar to produce a sufficiently large quantity of 
carbonic acid gas. The krauesen wort has as 
low as five per cent of malt, and the malt should 
not exceed 20-30 per cent of the raw grain used. 



No. 1,164, 193 of Dec. 14, 1915, Kaiser & Stroebel, 
Unfermented Beverage. 

Ground malt is mashed at 30° R. and the wort 
peptonized one hour. 

In another vessel containing water ground 
cereals, as rice, grits, etc., is placed, with some 
of the malt mash liquid or lautermash. 

The mixture is peptonized at 30° R., and boiled. 
The remainder of the lautermash has a small 
proportion of a catalytic agent as sulphuric, 
phosphoric or hydrochloric acid, or a solution of 
maltose added thereto. 

128 



The mixture is then boiled to convert the 
starch, dextrin and maltose into glucose and 
precipitate or break up the undesired amids. 

The mineral acid is now neutralized with so- 
dium acetate and lactate, or with sodium car- 
bonate. 

The cereal mash liquid mixed with the lauter- 
mash is mixed with the residue of the ground 
malt at 59° R., and the diastase yet remaining in 
the malt saccharifies the starch. 

The resultant wort is now mixed with the 
treated lautermash and boiled with yeast and 
hops. 

The product is now cooled to 8° R., and mixed 
with acetic, lactic, and succinic acids, and 
digested at 8° R. 

The product is then cooled to freezing point, 
carbonated and filtered. 



No. 1,164,287, of Dec. 14, 1915, Kaiser & Stroe- 
bel, Beverage. 

Ground malt is mashed and peptonized. 

A raw cereal is mashed and then mixed with 
some of the lautermash or malt mash and the 
mixture is treated to convert a part of the 
starch into sugar. 

The remainder of the malt lautermash is now 
added and the mixture is boiled about one hour 
to prevent diastatic action. 

The mixture is now treated with the ground 
malt residue, until all the starch is converted 
into unfermented sugar. 

The mixture is then settled, boiled, hopped, 



129 



boiled again, and then boiled with yeast, cooled 
to 1° R., kept at this temperature, reduced to 
freezing point, aged 8-10 days, filtered, carbon- 
ated and bottled. 



No. 1,171,306 of February 8, 1916, Becker & 
Montgomery, Method of De-alcoholizing Beer. 

Alcohol is not completely removed by a single 
treatment, so that the patent provides for re- 
peated treatment before the beverage is led to 
the storage tank. 

The beer is heated to 176° F., and is sprayed 
into a heated evaporator, the alcohol vapor be- 
ing led off. 

As the alcohol is drawn off, the temperature 
of the beer decreases. 

It is again heated to 167° F. and treated as 
before until the alcohol is sufficiently removed. 
The product is then cooled and stored. 



1,181,770 of May 2, 1916, Just. N on- Alcoholic 
Non-Malt Beverage. 

Water mixed with salt and brewing sugar. 
Hops and sugar coloring material are then 
added The mixture is boiled for about two and 
one-half hours, and a ;foam retainer as gum 
tragacanth is added. The liquid is now run 
through a strainer, cooled to about 6° R., and 
divided into two parts which are run into sep- 
arate tanks and acidified with lactic or tartaric 
acids. To the tank containing a larger part of 
the mixture, about two-thirds, yeast is added 

130 



and fermentation is checked by lowering the 
temperature to the freezing point as soon as the 
yeast begins to work . The contents of the tanks 
are run through niters into a common tank so 
as to mix them, and the mixture is then car- 
bonated. 



No. 1,191,440 of July 18, 1916, Laessig, Non- 
Alcoholic Concentrated Beverage. 

This consists of an invert sugar containing 
lactic acid. The essence is obtained from whey 
fermented with pure cultures of lactic acid bac- 
teria. The serum liquid containing lactic acid 
is mixed with sugar and heated, which changes 
thee ane sugar into invert sugar. 



No. 1,194,230 of August 8, 1916, Rock-Fruited 

Wort Extract. 

This is made of a concentrated wort extract 
freed from maltose and combined with other 
suitable food or flavoring ingredients as fruit 
juices, etc., nuts, chocolate,, etc. 

A proportion of about one part of malt and 
three parts of unmalted cereals as wheat flour, 
rice or corn grits, etc., are used together with 
about a barrel of water for each 100 lbs. of grain 
or malt. 

The unmalted cereals are cooked and gela- 
tinized and cooled to about 190° F., and the 
malted grain added, bringing the temperature of 
the mass down to 165° to 170° F. 



131 



This temperature is maintained until the starch 
has been converted into dextrin and maltose, 
when the temperature is raised to 180° F., and 
further diastase action is halted. 

The liquid wort is filtered off, and concentrated 
in vacuo to a syrup. This is mixed with pure 
grain alcohol to dissolve the maltose. The al- 
coholic maltose solution is separated from the 
residue upon which the fruit juices are poured. 
The mixture is concentrated in vacuo to a syrup, 
pase, or dry mass. 

Instead of eliminating the maltose, the concen- 
trated wort extract may be heated under pres- 
sure to caramelize maltose. 



No. 1,201,873 of October 17, 1916, Rosenblatt, 
Process for De-alcoholizing Liquors. 

The beverage is passed through a coil im- 
mersed in hot water, and the preheated liquid 
is introduced into a steam tank, where steam is 
passed through it to vaporize the alcohol and 
other volatile substances. 



No. 1,204,315 of November 7, 1916, Reiter, Pro- 
cess of Making Practically Alcohol-Free Beers. 

This aims at producing a beer not having more 
than 5% of alcohol and preferably as low as .2 
or A°/o. 

The unhopped wort is treated with an acid 
forming bacteria and preferably those cultures 
derived from yoghurt milk. Pure chalk may be 
added. 

132 



After the required degree of acidulation has 
been reached, then hops or hopped wort or ex- 
tracts of hops are added and this stops the acidu- 
lating action. 

The wort is then heated to secure good pre- 
cipitation, and cooled to the fermenting tempera- 
ture. There is added to it either a certain 
amount of fermenting beer or some surface 
fermentation yeast, and the wort is allowed to 
ferment to the desired degree, pasteurized, and 
cooled down nearly to zero, in order to precip- 
itate. 

The beer is then filtered and aerated. 

No. 1,204,869 of November 14, 1916, Heuser, Pro- 
cess of Manufacturing Unfermented Beverages. 

This is made without malt from bran, gluten 
or spent grains. 

A group of lactic acid bacteria, preferably Sac- 
charobacillus Pastorianus are added to a con- 
centrated mixture of water and one of the above 
grain materials. Burton salt may be added to 
provide mineral food for the bacteria. 

When the required degree of acidity has been 
reached, hot water is added which reduces the 
acidity and raises the temperatures sufficiently 
to prevent further action. The liquid is now 
separated and may be sweetened and hopped, and 
filtered. 

No. 1,214,518 of February 6, 1917, Defren, Pro- 
cess for Preparing Beverages. 

It is known that acid-converted starch (glu- 
cose) etc., is used in conjunction with malt in 

133 



the production of beverages, with the protein ele- 
ment eliminated as much as possible. 

In this process protein is desirable to secure 
foam-keeping capacity, full bodied taste, viscosity 
and fermentability. 

The alcohol produced in beer can be regulated 
by the fact that the lower the specific optical ro- 
tation of the mixed carbohydrates present, the 
greater is their percentage of fermentability. 
This relation is also true in an acid-converted 
starch and protein-containing material and hence 
a temperance beer can be secured by varying 
the quantity of acid employed, length of time of 
heating, temperature of heating, etc. This could 
not be accomplished by malt alone. 

The starch and protein-containing material as 
maize, wheat, etc., is gelatinized with acidified 
water, converted by steam and pressure, and 
conversion checked by lowering the temperature. 
The acid is only partially neutralized, to keep the 
protein in solution. This may be boiled with 
hops and coloring and flavoring materials, cooled 
and fermented with yeast. 



No. 1,214,729 of February 6, 1917, Wallerstein & 
Wallerstein, Process of Producing Beverages. 

This beverage has the aroma and flavor of 
malt beverages. U. S. Patent No. 1,214,730 is 
referred to as showing a synthetic extract having 
a flavor and aroma similar to that of malt and 
containing the reaction products of amino bodies 
and sugar. 

This extract is dissolved in water and boiled 
in hops, cooled, and yeast added. The liquid 

134 



may be maintained at 1° to 2° C, or cooled 
under 1° C, according to the product desired. 
If a low percentage of alcohol is desired, a low 
temperature should be maintained to secure a 
slight fermentation which can be interrupted by 
cooling when desired. 

The liquid is then filtered, carbonated and 
bottled. 



No. 1,214,730 of February 6, 1917, Wallerstein & 
Wallerstein, Extract Having the Flavor of Malt. 

Certain sugars as invert sugar, maltose, dex- 
trose, and levulose which can develop a flavor 
and aroma similar to that of malt are allowed 
to react with bodies having amino-acids either 
free or in compounds. These amino bodies can 
be secured by hydrolyzing the proteins of yeast 
by self-digestion or autotysis. 

This amino body containing liquid should be 
evaporated to a dry or syrupy condition and is 
mixed with invert sugar, maltose, dextrose and 
levulose. Corn syrup is well adapted for this pur- 
pose. The strong meaty flavor of the amino bodies 
is replaced by a "worty" taste characteristic of 
malt extract solutions. 



No. 1,218,190 of March 6, 1917, KwmmerUnder, 
Carbonated Beverage. 

This relates to a liquid produced from an 
albumenoid material which, when added to a 
beverage similar in taste to beer, ale or porter, 
produces a good foam and palatability. 

135 



The contents of an egg or the white or yolk 
alone, is beaten up and a small amount of a pro- 
teolytic enzyme is added, as pepsin. Tartaric 
acid and salt are added in solution and the mix- 
ture agitated, heated, diluted and some Irish 
moss and hops are added. 



No. 1,223,121 of April 17, 1917, Process for mak- 
ing a Non-Alcoholic Beverage. 

The wort is boiled until the alcohol and some 
of the water is evaporated. The evaporated 
water is replaced by heated water. 

When the boiling operation is nearing its 
close, salt and then hops, gum arabic and sugar 
are added. Before the boiling is completed, con- 
centrated hops are also added. 

The temperature is then rapidly lowered, and 
while it is being cooled quassia is added. The 
beverage is then fined, made chill-proof by calu- 
perline and while it is in storage meta-bisulfite 
of potasium known as "K. M. S." are added. 
The beverage is then filtered and carbonated. 

This has the taste, appearance, and nutritive 
matter of beer. 



No. 1,228,917 of June 5, 1917, Heuser, Manufac- 
ture of Dry Extracts of Beer. 

The beer is evaporated in a vacuum, so that 
the boiling takes place at 100° F. The beer is 
sprayed upon revolving steam-heated rollers in 
such quantities that it adheres to the same with- 
out any drippings. Vapors of alcohol, water, 

136 



carbon dioxide, and volatile flavoring substances 
are carried off. 

This residue or extract in powder form is 
mixed with dry yeast and dry fermentable car- 
bohydrates in proportions dependent upon the 
strength of the beer desired. Beer and unfer- 
mented wort may be mixed before desiccation. 
The solubility of the phosphates and albumen- 
oids is preserved. 

No. 1,229,656 of June 12, 1917, Rosenwater, Com- 
position of Beverages. 

A beer or beer wort liquid is made by any 
well-known means, until it has an extractive 
strength of six to eight per cent. 

Various substances as cayenne pepper, caffein, 
them, theobromin are then added at or near 
boiling point, and the liquid is then cooled, car- 
bonated and stored. This beverage may be 
evaporated in vacuo. 

No. 1,235,881 of August 7, 1917, Defren, Process 
of Preparing Beverages. 

This relates to improvements on U. S. Patent 
No. 1,214,518. 

The hops are added to the mixture of starch 
and protein containing material prior to the 
heating to effect hydrolysis. The process is then 
continued as in the former patent, the hopping 
of course being eliminated, which simplifies the 
process. 

The acid converted product is given a strength 
of acid which corresponds to a concentration of 

137 



hydrogenions analogous tothatl of about one 
tenth to two tenths per cent of the lactic acid in 
water solution. The partial neutralization of the 
liquor may thus be avoided. 

To increase the amount of soluble 'protein mat- 
ter, the unclarined liquor is treated with a suit- 
able proteolytic enzyme as pepsin, etc., before 
fermentation. 



No. 1,237,723 of August 21, 1917, Stein, Extract 
for Carbonated Beverages. 

Yeast is mixed with granulated animal gela- 
tin and heated in an incubator at 38° to 40° C. 
After a few hours the gelatin granules disap- 
pear and a homogeneous mixture of very high 
viscosity ensues, which is gradually reduced. 

After 72 hours, the mixture is removed from 
the incubator and boiled to a syrupy consistency 
or dryness. Materials as acid and acid salts, su- 
gar carbohydrates, and flavors may be mixed 
therewith. It may be dissolved in water and 
boiled with hops, filtered and carbonated to pro- 
duce a beverage like beer, or it may be pitched 
with yeast to produce a certain amount of alco- 
hol. 



No. 1,237,724 of August 21, 1917, Steinenman, 
Unfermented Malt Beverage. 

A mixture of crushed malt and water is made, 
preferably slightly acid, so as to be suitable for 
the enzyme peptase to act. The malt is then 
ground after mixing so that the starch granules 

138 



are separated without being ruptured, and the 
soluble albumen oids are liberated. Unmalted 
cereals may be employed with the malt. The 
mixture is made at about 47° C, and is held 
at that temperature until peptonization has taken 
place, but not long enough to cause the insoluble 
starch that is to be excluded from the extraction 
to become gelatinized, dissolved or hydrolyzed. 
An excess of starch is undesirable, as the pro- 
nounced wort taste is due to this. A period of 
thirty minutes is suitable for the peptonization, 
although this may be varied. The mixture is also 
well stirred, which aids in liberating the starch 
granules still more, and liberates the desirable 
albumenoids. 

The extract is now separted from the insoluble 
starch. The starch may be further extracted to 
to remove the desirable substances. 

The extraction is now peptonized at 35° to 55° 
C. Saccharification takes place, but is best com- 
pleted at 55° to 70° C. 

The extract is now heated to destroy the en- 
zyme diastases, and treated with hops, juniper 
berries, etc. 

It may then be cooled, carbonated, filtered and 
bettled. Since this extract contains an unusually 
small proportion of carbohydrates or fermentable 
sugars, it may be fermented to produce a beer of 
light alcoholic content. 

No. 1,240,016 of September 11, 1917, Beerhalter, 

Process of Preparing a N on- Alcoholic Chill-Proof 

Beverage. 

The beverage is produced from malted grain 
and flavoring substances and is charged with 

139 



v/ 



carbonic acid gas. To make it chill-proof, after 
the wort has been cooled, a malt preparation con- 
taining a proteolytic enzyme active in slightly 
acid media, is added. 

No. 1,243,440 of October 11, 1917, Nowak, Non- 
Intoxicating Fermented Beverage. 

The wort which is hopped and of 25 to 30 per 
cent Boiling contains only a small amount of 
relatively fermentable carbohydrates. The yeast 
is associated with vinegar forming bacteria at 
23 to 35° C. The time of fermentation is 6 to 
12 hours. The resulting beverage is diluted with 
hopped sparging water. 

No. 1,248,311 of October 23, 1917, Ciapetti, Me- 
thod of and Apparatus, for Producing Dealco- 
holized Fermented Beverages. 

The beverage is first deprived of the major- 
portion of its ethers and gases. It is then passed 
over heated surfaces in thin films to drive off a 
portion of the alcohol with a portion of the 
water. The water is separated from the alcohol, 
is cooled, and reintroduced into the beverage in 
separate portions, one portion immediately after 
the beverage has passed each heated surface. 

No. 1,249,259 of December 4, 1917, Wahl, Malt- 
less N on- Alcoholic Beverage. 

A mash is prepared of an ungerminated veget- 
able substance. This contains translocation di- 



140 



astase and starch, and lactic acid bacteria. The 
mashing is preformed at 40° C, until the starch 
is inverted, the starch being preferably gelatin- 
ized. Then the wort is drawn off, boiled with 
wort and yeast cells, filtered and carbonated. 



No. 1,249,480 of December 11, 1917, Pflugf elder, 
Removing Alcohol From Liquors. 

The liquid is passed through a series of pans 
disposed on slanting brackets heated by coils. 



No. 1,250,884 of December 18, 1917, Hubbert, Al- 
cohol-Extractor for Brew-Kettles. 

This consists of inner and outer casings sup- 
plied with a cooling fluid, between which the 
alcohol is led and collected. 



(3421) 



141 



)r 



Printed by 

LIBMAN'S LAW PRINTERY 

120 Park Row 

New York 



